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Categories:
zucchini red bell peppers yellow onions kosher salt maple syrup cider vinegar turmeric powder ground mustard fennel seeds red pepper nutmeg cornstarch
Viewed: 30 - Published at: 5 years agoIngredients
- 1 1/2 each pounds zucchini and yellow summer squash (for a total of 3 pounds of squashes. This should yield about 7 to 8 cups of grated squash.)
- 2 medium red bell peppers
- 2 1/2 cups finely chopped yellow onions
- 3 tablespoons kosher salt
- 2 cups medium or light amber maple syrup
- 1 1/2 cups cider vinegar
- 3/4 teaspoon turmeric powder
- 1 teaspoon ground mustard
- 1/2 teaspoon fennel seeds, lightly crushed
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon nutmeg
- 1 tablespoon cornstarch
Method
- First, prepare the vegetables. Wash the squashes carefully and remove the stems. Do not peel. Grate the squashes on a coarse Microplane, or in a food processor. Finely chop the peppers, either by hand or in a food processor.
- In a large non-reactive bowl, combine the zucchini, onions, and chopped sweet peppers. Sprinkle with salt, mix well, and leave in the refrigerator covered for 6 hours or overnight.
- In a large colander, drain the vegetables thoroughly. Squeeze the excess juice. Rinse with water to remove saltiness, then drain again, making sure to press out excess water. The vegetables should be very dry.
- In a non-reactive pot, combine the vegetables and the remaining ingredients and bring to a boil over high heat. Reduce the heat to medium, to maintain a simmer, and cook, stirring occasionally, for about 35 minutes.
- While it is still hot, pour the relish into sterilized jars. Wipe the rims with a wet cloth and seal the jars with lids. Let the relish cool completely. Store the relish in the refrigerator for about two months.
