Above is a modification of a recipe I found online, originally for zucchini sweet relish. I made lots of changes and notes when I wrote down the recipe on the card, but I always kept all the ratios of acidic elements and non-acidic elements essentially the same, so I still trust this as an “approved” canning recipe.
I canned some of this a couple weeks ago and it is truly awesome. It beats any store bought relish I’ve ever had. We had it on buffalo hot dogs with our homemade ketchup.
If you’re going to can this for storage outside the fridge, make sure you know the procedure, as I have massively glossed over the canning instructions here.
My photo did not capture the impressive contrast in this product with white onion, light green cucumber with dark green skin, bright green, red and yellow peppers flecked with brown mustard seeds and black celery seeds. The red is what really makes it fun.
I grew the peppers and cucumbers that went into this, and used onions from our favorite organic farmer. The other ingredients came from the store.
I will be trying a double batch very soon using mostly green tomatoes.