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Zucchini, Fennel, and Green Pepper Relish

Author: Marisa McClellan
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Ingredients

  • 2 small fennel bulbs about 1 pound
  • 1 medium zucchini about 1 pound
  • 3-4 green peppers seeded
  • 1 medium yellow onion halved
  • 2 cups apple cider vinegar
  • 1/2 cup brown sugar
  • 1 tablespoon mustard seeds
  • 1 tablespoon sea salt
  • 1 tablespoon fennel seeds
  • 1/2 teaspoon red chili flakes
  • zest and juice of 1 lemon

Instructions

  • Prepare a boiling water bath canner and and enough jars to hold 4 pints worth of product.
  • Fit a food processor with a grating blade and use it to break down the fennel, zucchini, green peppers, and onion. If you don't have a food processor, pull out your trusty box grater and get to work.
  • Combine fennel, zucchini, pepper, and onion shred with the vinegar, brown sugar, mustard seeds, salt, fennel seeds, and red chili flakes in a large pot and bring to a boil.
  • Cook the relish at a boil for 2 to 3 minutes, until the liquid has reduced some.
  • Add lemon zest and juice and stir to combine.
  • Remove relish from the heat and funnel it into prepared jars, leaving approximately 1/2 inch headspace.
  • Bubble jars well. Wipe rims, apply lids and rings, and process jars in a boiling water bath canner for 10 minutes.
  • When time is up, remove jars from canner and place them on a folded kitchen towel to cool.