SWEET ZUCCHINI RELISH

Just doing this one will put up pic when done..

SWEET ZUCCHINI RELISH​

This is a perfect way to use up the inevitable glut of zucchini you get when they all start ripening at the same time as mine are at the moment. It is also a great way to use up the big ones that you missed and seemed to double in size overnight. This relish is wonderful with cold meat, cheese and on hamburgers and hot dogs …..

750g Zucchini ( used a mix of yellow and green) I only had yellow this time..
1 large onion
2 Tblspns rock salt
3 capsicums ( I used red as a contrast to the yellow and green zucchini)
2 cups apple cider vinegar
2 cups sugar
1 Tblspn cornflour
2 tspns celery seeds (these can be found in health food shops)
2 tspns yellow mustard seeds
1 tspn tumeric
pinch of white pepper

Chop the zucchini and onion into a small dice. In a non metallic bowl cover the zucchini and onion with water, add the salt and leave to sit for 12-24 hrs.

Drain the onion and zucchini and place in a pot. Add the capsicum chopped into a similar size dice as the zucchini and onion, followed by the vinegar, sugar and spices. Bring to a simmer, stirring to dissolve the sugar. Dissolve the cornflour in a little water and add to the simmering mixture. Continue to simmer uncovered for around 30 minutes until thick.

Pour into hot sterilised jars and seal immediately.