Sweet Relish (Toast Topper #75)

I'm well known around here for my love of all things mustard. Whether I'm using it in a vinaigrette or whisking it into a sauce for roasted veggies, it's always got a spot on my plate. 

That said, if there's one thing I like as much as mustard, it's sweet relish! What can I say, I love my condiments, and a sweet relish is the perfect pairing to a spicy mustard like Dijon (or my personal favourite, Kozlik's Horseradish). I grew up with the handy-dandy jarred kind, and still use it regularly, but when I was faced with more cucumbers than I cared to pickle, as well as giant zucchinis and plump red peppers, I decided to take a twist on the recipe from from The Canning Kitchen and make a batch myself!

The resulting relish is full of the usual suspects - cucumbers, peppers, sugar and vinegar, but the zucchini is a great "bulker" and adds extra greenery. The best part was that it made a ton, enough to last me through the winter, and since it cans like a dream I don't have to steal any more fridge space!

Shared with Gluten Free Fridays

Sweet Relish
Makes ~ 5 cups, 80 (1 tbsp) servings
2 lbs cucumbers, diced
2 lbs zucchini, diced
1 large, sweet onion, diced
½ large red pepper, diced
¼ cup kosher salt
2 ½ cups vinegar
1 cup sugar
½ tbsp mustard seed
½ tbsp celery seed

1. Combine vegetables and salt in a large, fine strainer set over a bowl. Let stand 1 hour.
2. Drain and rinse, pressing the mixture against the strainer to remove all the excess liquid.
3. Transfer to a large pot and add the remaining ingredients.
4. Bring to a boil, then reduce heat and simmer 5 minutes.
5. Can 15 minutes.

Amount Per Serving
Calories: 14.9
Total Fat: 0.0 g
Cholesterol: 0.0 mg
Sodium: 349.5 mg
Total Carbs: 3.9 g
Dietary Fiber: 0.3 g
Protein: 0.2 g