Small Batch Zucchini Relish

Ingredients: 
1 lb. yellow and green zucchini, chopped (about 6 cups)
1 sweet onion, chopped (about 2 cups)
1 red bell pepper, chopped (about 1 cup)
2 garlic cloves, chopped
2 Tbsp. sea salt
1 1/2 c. Champagne Vinegar
1 1/2 c. Mango White Balsamic
2 c. sugar
1 tsp. chili flakes
1/2 tsp. brown mustard seeds
2 tsp. dried mustard powder
1 tsp, ground turmeric
3 Tbsp. cornstarch

Shred chopped zucchini, onions, bell peppers, and garlic in a food processor to make quick work of the process. Combine the shredded vegetables in a large colander, placed in a clean sink. Sprinkle salt over the top, then mix to distribute the salt. Allow to sit with a plate on top to weigh down the vegetables and drain excess liquid from the veggies for about one hour.

In a large pot, stir together both vinegars, sugar and chili flakes, mustard seed and bring to a simmer over medium heat. Stir until the sugar has melted. Add in the veggies and cook for about 30 minutes, until they are quite soft.

In a small bowl or liquid measure, whisk together the mustard powder, turmeric and cornstarch, add just enough water to make a slurry. Bring the pot of relish to a boil and stir in the slurry mixture, continuing to stir until combined and the mixture is starting to thicken, about 3 minutes.

Remove from the heat. Ladle into clean mason jars of your choosing and use as desired once cool. Will keep in the fridge for 4 - 5 weeks.