5 star :: paleo, whole30, keto
12 cups Zucchini, raw 2 cups Onions, raw 5 tablespoons salt, I used half table half sea 1 Pepper red, raw; red bell pepper
4 cups Honey 2 ½ cups Vinegar 1 cup dehydrated onion ¾ teaspoon nutmeg 1 Tb turmeric 1 Tb mustard seed ½ teaspoon cayenne 1 ½ teaspoons celery seed ½ teaspoon pepper
Step 1 Place the zucchini and onion in a large, non-metallic bowl, and sprinkle the salt overtop. Use your hands to evenly mix the salt throughout the zucchini. Cover, and refrigerate 4 hours or overnight.
Step 2 The following day, drain the zucchini in a colander, and rinse well with cool water. Squeeze out excess water and set aside. Place the red bell pepper, honey and vinegar into a large pot. Add spices. Stir to combine, then add the drained zucchini. Bring to a boil over medium-high heat, then reduce the heat to medium-low, and simmer 30 minutes.
Step 3 Meanwhile, sterilize 7 one-pint jars and lids to hold relish. Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids.
Step 4 Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
Step 5 Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all).
By Jenalee Marshall
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