Zucchini Relish

Ingredients

1kg zucchini, diced

2 large onions, peeled and diced

1 red capsicum, stalk, seeds and membranes removed – diced

2 tablespoons salt

2¼ cups sugar

2 cups white or cider vinegar

2 teaspoons mustard powder

2 teaspoons turmeric

2 teaspoons cornflour

2 tablespoons white or cider vinegar

Method

Place the zucchini, onions and capsicum in a bowl, add salt and mix well.  Leave to stand for about three hours.  Drain well.

Combine drained vegetables, sugar, vinegar, mustard powder and turmeric in a large saucepan and bring to the boil, stirring until sugar is dissolved.  Cook over medium heat for 20 minutes.

If the mixture is too thin, mix cornflour to a paste with extra vinegar and stir through.  Cook two or three minutes more.

Spoon into warm sterilised jars and seal.  Eat immediately or store jars in a cool, dry and dark place for up to a year.  Refrigerate after opening.