This relish does not taste like the bright green stuff you see in the store. I think there are recipes that claim to be just like it, but I didn’t want “just like”, I wanted “much better” and this is. We eat lots of this, so I don’t bother canning it unless I am using about 12 cups of zucchini, but this recipe is safe for canning (hot pack 1/2 pint jars, 1/4 inch head space, 20 minutes in a water bath canner).
1 large Zucchini, chopped
For each cup of zucchini you will need:
1/2 cup onion
1/4 cup green pepper
1/4 cup red pepper
1/2 plus 1/3 cups sugar
1/2 cup apple cider vinegar
1 tsp mustard seed
1 teaspoon salt
Roughly chop the zucchini, peppers and onion, measure in cups, and place in a large bowl.
Sprinkle the salt over the chopped vegetables and set aside for an hour or two. You can give it a stir every once in a while if the wait is killing you.
Drain off the liquid released by the vegetables, then rinse and drain again.
Put the vegetables through a meat grinder if you have one, or grate or dice in food processor or by hand. You want very small pieces, but not a puree.
Heat the vinegar, sugar and mustard seed in a large saucepan and bring to a boil.
Add the vegetables and return to a boil.
Simmer for at least 10 minutes but up until the moisture no longer forms puddles. When it is done it will still be quite wet, but most of the liquid will stay in the vegetables unless you squeeze it out.