ZUCCHINI RELISH
Mom likes to make this crisp and colorful relish when zucchini is in season and Dad’s little patch is bursting with veggies.
—NANCY KREISER LEBANON, PA
PREP: 20 MIN. + STANDING • COOK: 15 MIN. + CHILLING • MAKES: 4 CUPS
4 cups diced zucchini
1 large onion, thinly sliced
2 celery ribs, sliced
2 medium carrots, sliced
1 medium sweet red pepper, sliced
2 tablespoons salt
3/4 cup sugar
1/2 cup water
1/2 cup cider vinegar
1/2 teaspoon celery seed
Dash onion salt
Dash ground turmeric
1. In a large bowl, combine vegetables; sprinkle with salt and cover with cold water. Let stand for 3 hours; rinse and drain.
2. In a large saucepan, bring the remaining ingredients to a boil. Stir in zucchini mixture and return to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Transfer to a large bowl; cool to room temperature. Cover and refrigerate for at least 2 days.