Courgette Relish
Prep Time
25 mins
Cook Time
30 mins
Total Time
55 mins
Servings: 10 jars
Ingredients
- 10 cups coarsley chopped courgettes
- 3 green peppers
- 2 red peppers
- 3 large onions
- 3 stalks celery
- 1-3 chilli peppers as per personal 'heat' taste
- 5 Tbsp salt
- 2.5 cups white vinegar
- 4 cups sugar
- 1 tsp ground nutmeg
- 1 Tbsp mustard seeds
- 1 tsp turmeric
- 1 Tbsp celery seeds
- 1 tsp ground pepper
- 0.5 tsp cornflour (cornstarch)
Instructions
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Into a large bowl add the chopped courgettes, red peppers, green peppers, celery and onions.
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Sprinkle with the salt and mix well.
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Let stand overnight.
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Drain the vegetables then rinse thoroughly with cold water.
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Drain and rinse again.
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Place in a large pan (a preserving pan is perfect).
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Stir in the vinegar, sugar, nutmeg, mustard seeds, turmeric, celery seeds, black pepper, chilli and cornflour.
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Bring to a boil
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Reduce the heat and simmer for 20 minutes.
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Ladle into hot, sterilized jars.
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Seal with jam pot covers and allow to cool. The cellophane will tighten as it cools creating an air tight seal.