Great way to store up zucchini for the season. We love our cucumbers for fermented pickles; and with an abundant harvest of zucchini – we can have canned relish as well. I shredded the 10 cups (4 large) zucchini, then added minced onions and Serrano peppers. I sprinkled a generous helping of pink salt over it, and mixed it up well. I let is sit and sweat for a while, then came back to add the rest of the ingredients, stirring it after each addition. This made about 13 half pint jars which I water bath canned for 30 minutes. Turned out perfectly!

Ingredients:

• 10 cups shredded zucchini
• 2-3 cups minced onions
• 3 TB minced dill
• 3/4 cup white wine vinegar
• 1/3 cup pink or Real salt
• 3 hot peppers, minced
• 1 3/4 cup sucanat or coconut sugar
• 1 tsp turmeric powder
• 1 tsp nutmeg powder
• 1 tsp mustard powder or 1 TB prepared

That’s it! Enjoy on organic hot dogs, grass-fed burgers, a tomato avocado toast…