INGREDIENTS ( This recipe will make 8, 500ml jars of relish)
8.5 lb grated zucchini
1/2 cup of Kosher salt (to draw out the water from the zucchini)
85 g sweet bell peppers
2.5 lb onion
21 g garlic cloves
65 g jalapenos
5 g habanero or an extra 10 g of jalapenos
300 g (1 1/4 cup) sugar
22 g (2 tbsp) garlic powder
8 g (2 tsp) nutmeg
23 g (3 tbsp) celery seed
8 g (2 tsp) turmeric powder
14 g (2 tbsp) chile flakes
32 g (2 tbsp) salt
5 cups apple cider vinegar
Process zucchini in the food processor with dual blade attachment.
Add shredded zucchini into a large nonreactive bowl (stainless steel or glass) and add 1/2 cup of Kosher salt.
Mix salt in thoroughly and set aside.
Process sweet peppers, spicy peppers, onions and garlic in the food processor with the same dual blade attachment.
Mix the dry ingredients together in a small bowl.
Heat a large thick-bottomed pot on the stove. Cover the bottom of the pot with a layer of oil.
Once oil is hot add pepper, onion and garlic mixture into your pot and cook down on medium heat until the onions are translucent.
Add in spices and sugar and turn heat down to low. Stir often to avoid burning.
Once the mixture is simmering add in your apple cider vinegar, turn heat to high and bring to a boil.
Meanwhile, strain the processed zucchini with cheese cloth to get rid of excess water.
Add strained zucchini into your large pot and bring to a boil. Cook for 5 minutes, stirring often.
For canning use the boiling water method. Otherwise, pour into jars, put on lids, and let sit on the counter until cool. Refrigerate and use within one month.