12 c. finely chopped, unpeeled zucchini
4 c. finely chopped onion
5 Tbsp. sea salt
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
3 c. white sugar
1 1/2 c. Bianco White Balsamic (or try Pinot Nero White Balsamic, Garlic White Balsamic, or Jalapeno White Balsamic)
1 c. white vinegar
1 Tbsp. cornstarch
3/4 tsp. ground nutmeg
3/4 tsp. ground turmeric
1 1/2 tsp. celery seed
Prepare 7 - 8 sterilized 1 pint jars.
Mix zucchini, onion and salt in large mixing bow. Cover and refrigerate overnight.
Drain zucchini and onion mixture, then rinse well with cool water, squeezing out excess water.
Add red and green pepper, sugar, vinegars, and cornstarch in a large pot. Mix in nutmeg, turmeric, celery seed and pepper. Add in the drained zucchini. Bring to a boil over medium-high heat, then reduce heat and simmer 30 minutes.
Pack relish into sterilized jars, making sure there are no or air bubbles. Fill jars all the way to top and close with prepared lids.
Fill a stock pot with a wire rack in the bottom halfway with water and bring to a boil. Reduce heat. Lower jars carefully into the pot, leaving 2 inches of space between jars. Add more boiling water if necessary, ensuring tops of jars are covered by 2 inches of water. Turn heat up again and bring water to a full boil, then cover and process for 30 minutes.
Remove jars carefully and allow to fully cool. Once cool, press down of the top of each lid ensuring that the lid does not move up or down at all and the seal is tight.
Sealed jars can be stored in a cool pantry for up to one year. Any jars that do not seal can be kept in the refrigerator for up to one month.
Tip: Use a pair of chopsticks to easily pop air bubbles in jars!