Vegetable Relish

Ingredients

• 8 medium tomatoes, peeled, cored, and cut up (about 2 3/4 pounds)
• 6 medium zucchini, quartered lengthwise (about 3 pounds)
• 3 large sweet red peppers, stems and seeds removed, and cut up
• 3 large green peppers, stems and seeds removed, and cut up
• 2 medium onions, quartered
• 4 cloves garlic
• 1/4 cup pickling salt
• 2 cups sugar
• 2 cups vinegar
• 1 cup water
• 2 teaspoons dried thyme, crushed
• 1/2 teaspoon pepper

Instructions

1. Using the coarse blade of a food grinder, grind tomatoes, zucchini, red peppers, green peppers, onions, and garlic. Place in a colander to drain excess liquid. Place ground-vegetable mixture in a large nonmetallic container and sprinkle with the pickling salt. Let stand overnight.
2. Rinse ground-vegetable mixture. Drain well. In an 8- or 10-quart kettle or Dutch oven combine sugar, vinegar, water, thyme, and pepper. Bring to boiling, stirring to dissolve sugar. Stir in ground-vegetable mixture. Return mixture to boiling. Remove from heat.
3. Boiling-Water Canning: Ladle hot vegetable mixture into hot, sterilized pint jars, leaving 1/2-inch headspace. Adjust lids. Process in a boiling-water canner for 10 minutes.
4. Freezing: Cool vegetable mixture quickly by setting kettle into a sink of ice water. Ladle relish into freezer containers, leaving a 1/2-inch head space. Seal, label, and freeze.