Purple onion and Zucchini relish ferment
This is absolutely a delicious combination with hamburgers which you definitely need to try. Here’s how to make it: Ingredients: 12 cups shredded unpeeled zucchini 5 tablespoon non-iodized salt 4 cups chopped purple onion 1 chopped red bell pepper 1 chopped green bell pepper 6 cups white sugar 2 ½ cups white vinegar 1 tablespoon cornstarch ¾ teaspoon ground turmeric ¾ teaspoon ground nutmeg ½ teaspoon ground black pepper 1 ½ teaspoon celery seed Steps: Place the onion and zucchini in a large non-metallic bowl, and sprinkle the salt. Use your hands to mix the salt throughout evenly. Cover and refrigerate overnight. The next day, drain the zucchini in a colander and rinse thoroughly with cool water. Squeeze out excess water and keep it aside. Put the green and red bell pepper, vinegar, sugar, and cornstarch into a large pot, and add the nutmeg, celery seed, turmeric, and pepper. Stir to combine, then add the drained zucchini. Bring it to a boil over medium-high heat. Then reduce to low heat and simmer for 30 minutes. Meanwhile, sterilize seven 1-pint jars and lids to hold relish. Pack relish into sterilized jars, ensuring there are no air pockets or spaces. Fill jars all the way to the top and screw the lids on. Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into the pot using a holder. Leave a 2-inch space between jars. Add more boiling water till the top of the jar is covered by two inches of water. Bring water to a full boil, cover and process for 30 minutes. Remove jars from pot and place on a wooden or cloth-covered surface, several inches apart from one another until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight.