Chunky Zucchini Relish

This chunky zucchini relish is SO good and much prettier when you add red peppers, per the recipe. I usually prefer dill relishes to sweet relishes, but I can eat this from the spoon, anyway.  The reason that this stands out from other relishes is that the zucchini stays firm and crunchy due to the preparation and processing method.

You'll notice that the relish won a BLUE RIBBON AT THE ALASKA STATE FAIR.  Yes, indeed.  I'll be quiet now and just let that speak for itself.

Here's the recipe.

Chunky Zucchini Relish

yield: 5 pints

-  10 cups chopped, unpeeled zucchini (about 7 medium)

-  4 cups chopped onion (about 4 large)

-  1 large, sweet red pepper, chopped (or if you're lame like me and have none, just use a green one from the garden, but it won't look as nice)

-  1 can (4 oz.) chopped green chiles (I didn't have any of these, either.  If you're lame like me, just add a bit of diced hot pepper, ground cayenne, or red pepper flakes for a touch of heat, to taste.)

-  3 tbsp. canning salt

-  3 and 1/2 cups sugar

-   3 cups vinegar

-  1 tbsp. ground turmeric

-  4 tsp. celery seeds

-  1 tsp. black pepper

-  1/2 tsp. ground nutmeg

In a large container, combine zucchini, onion, pepper, chiles, and salt.  Stir well to combine and chill overnight.  (This removes moisture from the zucchini, helping the crunch!)  Rinse thoroughly in cold water and drain. (This removes excess salt, helping the taste!) In a large kettle, combine remaining ingredients and bring to a boil.  Add zucchini mixture and simmer for 10 minutes.  Ladle hot into hot jars, leaving 1/4 inch head space.  Adjust lids.  Process in a boiling-water bath for 10 minutes and let cool before storing..