Zucchini Pepper Relish Recipe...

I was recently asked to share the recipe I use for the Zucchini Pepper Relish that's such a huge hit around here. This recipe is so good that it has great barter power! We eat it on the usual hamburgers, hot dogs, Italian sausage, brats, etc., but we also love it as a side for cheese, sausage and crackers.

Here's the recipe. If you decide to make it, be sure to let me know what you think!

Zucchini Pepper Relish

Makes 5 (one pint) jars

• 6 cups/890 grams chopped green bell peppers (about 8 whole peppers)
• 8 cups grated zucchini (about 3 pounds zucchini)
• 8 1/2 cups grated onion (about 2 large onions)
• 4 cups/960 ml apple cider vinegar, divided
• 2 cups/400 g granulated sugar
• 2 tablespoons sea salt
• 1 teaspoon celery seed
• 1/8 teaspoon red pepper flakes

Prepare a boiling water bath and 5 regular mouth (1 pint/500 ml) jars for water bath canning. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.

Combine the chopped bell pepper, zucchini, and onion in a large, nonreactive pot. Stir in 2 cups of the apple cider vinegar and bring to a simmer over medium heat. Simmer until the vegetables have cooked down, about 30 minutes.

Drain the vegetables and return to the pot. Add the remaining apple cider vinegar, sugar, salt, mustard seed, celery seed, and red pepper flakes. Bring to a simmer and cook for 5 minutes.

Ladle the relish into the prepared jars, leaving 1/2 inch/12 mm of headspace. Gently tap the jars on a towel-lined countertop to help loosen any bubbles before using a wooden chopstick to dislodge any remaining bubbles. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes.

** I turn off the canner and remove the cover once the time is up, to allow the jars to cool a little while in the canner to avoid the hot contents from siphoning out of the jars. Once the water has cooled a bit, remove the jars from the canner. Wait 24 hours and remove the rings. Make sure the lid has sealed. If not, you can reprocess with new lids within 24 hours, or keep in refrigerator until ready to use. Clean the jars and lids with white vinegar, label and store.

Enjoy!