A vibrant and flavorful relish that combines a mix of garden vegetables with a sweet and tangy kick.
Grate the zucchini, onion, carrot, and bell pepper using a food processor and place them in a large container.
Ensure the vegetables are evenly grated for a consistent texture.
Sprinkle the salt over the grated vegetables, cover with water, and let sit for 1 hour.
This step helps draw out excess moisture from the vegetables.
In a large pot, combine the sugar, vinegar, and turmeric. Bring to a boil, then reduce heat and simmer.
Stir occasionally to ensure the sugar dissolves completely.
Drain and rinse the vegetables thoroughly, squeezing out any excess liquid.
Rinse well to remove excess salt for a balanced flavor.
Add the drained vegetables to the pot with the pickling liquid and bring to a boil. Reduce heat and simmer for 30 minutes, stirring frequently.
Stirring prevents the mixture from sticking to the bottom of the pot.
Spoon the hot relish into sterilized jars, leaving some headspace. Seal with lids and process in a boiling water bath for 15 minutes.
Ensure the jars are properly sealed to prevent spoilage.
Allow the jars to cool undisturbed for 24 hours before storing.
Check the seals after cooling to ensure they are airtight.
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