Zucchini and Capsicum Relish

With the cucumbers under control, I find myself faced with an ever growing pile of zucchinis... and squash. 

So I've been pickling and preserving zucchini too! 

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My favourite recipes so far are Chunky Zucchini Chutney, Bread and Butter Pickles, and Zucchini and Capsicum Relish.

The Zucchini and Capsicum Relish is particularly welcome at the moment as I also have an abundance of delicious green capsicums.

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ZUCCHINI AND CAPSICUM RELISH

5 cups of grated zuchini

2 cups of grated onion

1 tablespoon of salt

4 chopped capsicums

1 1/4 cups vinegar (apple cider or white wine)

2 cups sugar

1/2 tablespoon of tumeric

1/2 tablespoon of mustard powder

1 teaspoon of ground nutmeg

1 teaspoon of celery seeds

1/4 teaspoon of ground black pepper

Combine the zucchini, onion and salt, and leave to sit in a colander for 4 hours.

Combine the vinegar, sugar and spices in a pot and heat until boiling. Add the zucchini and capsicums. Simmer for about 30 minutes, stirring occassionally. 

In the meantime, wash and sterilise 4 or 5 medium jars.

Once the relish is combined and thickened, pour into the jars and seal immediately.

This relish is ready to eat immediately, but definitely develops a deeper and richer flavour over time. It will store safely for up to 12 months.