Zucchini Mustard Relish

by Jacquie Currie

Ingredients

• zucchini (chopped)
• 2 onions (chopped)
• 1/2 cups red pepper (chopped)
• 1/2 cups green pepper (chopped)
• 1 tbsp pickling salt
• 4/3 cups cold water
• 1 cups sugar
• 3 tbsp flour
• 1 tbsp dry mustard
• 1/2 tsp tumeric
• 1/2 tsp mustard seed
• 1/2 tsp celery seed
• 1 cups white vinegar

Recipe

NOTE: To Tracey - I usually double the ingredients as it doesn't make a very big batch

1. In a bowl, combine zucchini, onions, red pepper, green pepper. Sprinkle pickling salt and pour water over. Let stand 1 hour.
2. Drain and rinse in cold water, get rid of excess moisture. In a heavy pan combine cold water sugar, flour, dry mustard, tumeric, mustard seed, celery seed, and white vinegar and bring to a boil.
3. Reduce heat and simmer for 25-30 minutes until thickened.
4. Fill sterilized jars. Makes approximately 8 250mL jars.

Enjoy!