My Zucchini Relish!

Hi everyone! Happy Foodie Friday, please be sure to stop over to see what everyone else is cooking up!
I hope your gardens are treating you well and that you've gotten to the point of wondering "what in the world am I  going to do with all this zucchini". I'm here to help. Last year my sweet neighbor stopped over to give me zukes and when I said "thanks I'll take them into the office" he looked so disappointed I just had to come up with another plan. So I canned relish and took a jar over to him, big smiles were my reward!

I like to cut back on sugar and I've seen this recipe with up to 6 cups of sugar... I just can't do that, so I experimented and ended up using 2 1/2 cups and it's a relish that is worthy of snacking on with a spoon (and yes, I just may have...) Truthfully, it's a perfect hot dog relish-just don't tell the kids it's zucchini! If you've never canned before, relish is a nice way to start, you really can't go wrong it just takes time. Don't be afraid to experiment, replace some of the peppers with hot peppers, sub some ground carrot for the zukes, etc. Have fun, make it your relish!

Hope you love it if you try it:@)

My Zucchini Relish
(Plan on 6-7 half pints, maybe one being a full pint store anything left over in the fridge and use it first.)
10 C zucchini - ground
3 C onion - ground
5 Tblsp Kosher salt
2 1/2 C cider vinegar
1 Tblsp dry mustard
1/2 tsp fresh ground black pepper
3/4 tsp fresh ground nutmeg
1/8 tsp ground ginger (one day I want to try this with fresh ginger!)
5 Allspice berries (I used a spice ball, use cheesecloth if you have it)
1 1/2 tsp celery seed
one large red pepper - ground
one large green pepper - ground (in the picture I used frying peppers, green peppers=more color)
2 1/2 C sugar

I used my little 3 cup Kitchenaid chopper for all veggies, even that small I was done in no time!
Add zukes, onion and salt to a large bowl. Let sit overnight in fridge (or while at work). I added the peppers to the bowl while I was getting everything else together.
Add vinegar, mustard, nutmeg, pepper, ginger, allspice, and sugar to a large pot, bring to boil, then simmer 10 minutes.
While that's happening, put veggies (in batches) onto a clean dish towel and ring out well.
Add veggies and celery seed to the pot of vinegar/spices.
Bring to boil, then simmer 10 minutes.
Laddle into prepared jars, process for 10 minutes in water bath.
Count the "pops" and love life!!!