Courgette Relish

With it being such a wet summer, many plants have gone mad with their production – especially my neighbours’ courgettes that turn into giant marrows over night. Mine are not producing quite so copiously – thank goodness – but still are providing a steady supply. I have frozen lots of grated and squeezed courgettes for making into fritters and adding to lots of dishes over winter. But with still a large supply of courgettes, it was time to make some Courgette Relish.

4 cups finely chopped courgette (zucchini)
1 cup finely chopped onion
1 large red, yellow or orange capsicum (or a mix)
1/2 cup finely chopped celery
2 tbsp salt
1 1/2 cups sugar
1 1/4 cups vinegar (white or cider)
1 tbsp celery seed (optional)
2 tbsp yellow mustard seed
2 tsp turmeric

Combine zucchini, onion, capsicum and celery in a large non-reactive bowl.  Sprinkle with salt and cover with cold water; let stand for at least 1 hour.  Drain vegetables in a sieve or collander, pressing out excess moisture.

Combine sugar, vinegar, celery seed, mustard seed, and turmeric in a large stainless steel pan.  Bring to a boil over high heat; add vegetables.  Return to a boil, reduce heat and boil gently, uncovered, for 3-45 minutes or until mixture is thickened.

Spoon the mixture into hot sterilised jars and seal.

One batch made 3 larger jars or 4 smaller ones.