This is a perfect way to use up the inevitable glut of zucchini you get when they all start ripening at the same time. 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, on hamburgers and hot dogs…..
750g Zucchini ( used a mix of yellow and green)
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 sometimes be hard to find. I got mine from Dante’s Fine Foods in Cambridge)
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.