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Zucchini Hot Dog Relish with Horseradish

Source of Recipe


Adapted from "Summer In A Jar" by Andrea Chesman






List of Ingredients



• 8 packed cups grated zucchini
  
• 2 cups chopped onions
  
• 4 jalapeño peppers, finely minced
  
• 2 Tbsp canning salt
  
• Water
  
• 2 cups distilled vinegar (at least 5% acidity)
  
• 3 Tbsp prepared horseradish
  
• 1/4 cup honey
  
• 1 Tbsp yellow mustard seeds
  
• 1 tsp mace
  
• 1 tsp turmeric
  
• 2 Tbsp cornstarch
  
• 1/2 cup water
  






Instructions



1. Wash four 1-pint or eight half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs.
   
   
2. In a large bowl, combine the zucchini, onions, peppers and salt. Mix well. Cover with cold water. Let stand overnight.
   
   
3. Rinse the vegetables well and drain in a colander. Weight the vegetables with a heavy plate and allow to drain for at least 30 minutes.
   
   
4. In a large kettle, combine the vinegar, horseradish, honey, mustard seeds, mace and turmeric. Bring to a boil. Add the vegetables. Return to a boil. While the vegetables heat, combine the cornstarch and water. Stir to form a smooth paste, then add the cornstarch to the vegetables. Continue to cook, stirring constantly, until the mixture thickens, about 5 minutes; do not overcook.
   
   
5. Ladle the hot relish into one clean, hot jar at a time, leaving 1/2-inch headspace. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process pints or half-pints in a boiling-water bath for 10 minutes (15 minutes at 1,001 to 6,000 feet; 20 minutes above 6,000 feet).