2 kg (4¼ lbs) or 14 medium zucchini, quartered
675 g (1½ lbs) or 5 medium onions, quartered
1 large sweet green pepper
2 large sweet red peppers
1/3 cup pickling salt (75 mL)
2½ cups sugar (625 mL)
1 Tbsp ground nutmeg (15 mL)
1 Tbsp ground turmeric (15 mL)
2½ cups vinegar (625 mL)
4 Tbsp prepared horseradish (60 mL)
1 large hot pepper (with seeds), chopped
Chop zucchini to yield 12 cups (3 L) and 4 cups (1 L) onions. Place in a large glass, stainless steel or enamel bowl. Remove seeds and membrane from sweet green and red peppers. Finely chop green pepper; cut red pepper into ¼-inch (0.5 cm) cubes; add both to zucchini. Stir in pickling salt. Let stand overnight.
PRESERVING DAY
Drain vegetables; rinse with cold running water and drain into cheese-cloth-lined colander, twisting cheesecloth to remove excess moisture.
Fill boiling water canner with water. Place 6 clean 500 mL (pint) Mason jars in canner over high heat.
Place vegetables in a large stainless steel or enamel saucepan. Stir in remaining ingredients and bring to a boil. Reduce heat and simmer 45 minutes until thick.
Place snap lids in boiling water; boil five minutes to soften sealing compound.
Ladle relish into a hot jar to within 1 cm (½-inch) of top rim (head space). Remove air bubbles by sliding rubber spatula between glass and food; readjust head space to 1 cm (½ inch). Wipe jar rim, removing any stickiness. Centre snap lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining relish.
Cover canner; return water to boil; process 15 minutes at altitudes up to 305 m (1,000 ft). Remove jars. Cool 24 hours. Check jar seals. (Sealed lids curve downward.) Wipe jars, label and store in a cool, dark place.