Makes 14 8 oz. jars or 7 16 oz. (pint) jars

8 c. shredded zucchini (use the largest grating setting; 4 large zucchini)

½ c. kosher salt
4 c. fresh corn kernels (3 ears)
2 c. chopped red peppers (3 peppers)
1 jalapeno, finely minced
1 large white onion, shredded
4 c. shredded cabbage (1/2 of a small head)
1 ½ c. white vinegar
1 c. sugar
1 T. salt
1 t. ground black pepper
1 t. coriander seed
1 T. ginger, grated or very finely chopped (2” piece)
2 T. fresh lime juice

Place a large colander or sieve over a large bowl. Place the zucchini in the colander, sprinkle with ½ c. kosher salt, toss with your hands. Let sit for 30 minutes to allow the salt to extract excess moisture. Rinse the zucchini under cold running water. Spread out on a clean dishtowel and pat dry.

Prepare your jars for canning: wash jars well in dish soap, rinse and place right side up in a large pot in water to completely cover by 1” – 2 “.  Bring water to a boil. Reduce heat to a low and simmer, covered, at least 10 minutes. Leave the jars in simmering water until you are ready to fill them.

Prepare lids: wash and rinse the lids (disks with the rubber edge) and bands (the part that screws down to hold the lid). Place the lids in a small pan and cover with boiling water.  Simmer for 5 minutes; let rest in the hot water until ready to use.

Place a large, heavy pot on the stove top. Put in the vinegar, sugar, remaining 1 T. salt, pepper, coriander seed (or other herb seed), ginger and lime juice. Stir, bring to a boil.

When the vinegar mixture comes to a boil, place the prepared zucchini, corn, onion, red and jalapeno peppers and cabbage into the pot. Stir gently to mix. The vinegar will not cover the vegetables – as the vegetables cook they will reduce and give off liquid. Bring contents of the pot back up to simmer and cook, stirring regularly, for 20 minutes. The vegetables will wilt and the liquid level will rise to cover them.

When the relish is cooked down after 20 minutes, remove the jars from the hot water using tongs. Do not pour out the hot water from the pot. Ladle the hot relish into the hot jars, leaving 1/2” space at the top. Use a clean dishtowel to wipe any relish or liquid on the lip of the jars. Take the clean lids out of their sterilizing water and place the lids on the jars, rubber side down. Screw the bands on the lids until hand-tight. Using tongs, lower the filled, sealed jars into the hot water. Bring to a boil and process in the boiling water bath for 10 minutes.

Remove the jars, using tongs, and let them cool on the countertop. As they cool you will hear a pop from each jar. When cool the center of the lids will be rigid and not flex when you push down on them.  This mean the vacuum seal has been effective. These jars are safe to store in cabinet for up to one year.

When the lid on a cooled jar flexed up when you push down it means the vacuum seal has not been completed.  These jars may be safely kept in the refrigerator for up to three months.

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Written by on September 6, 2012 under ALL RECIPES, Jams, Jellies, Pickles, Relish.

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