Sweet Courgette & Mustard Relish

A fantastic, high-yield summer relish to process a sudden glut of garden courgettes. It's crisp and tangy.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Toss the grated courgettes and chopped onions with the salt in a large colander. Leave to drain for 1 hour to remove excess moisture, then rinse thoroughly with cold water and squeeze completely dry using a clean tea towel. 2. In a large stainless steel pan, combine the cider vinegar, granulated sugar, mustard seeds, turmeric, and mustard powder. Bring to a boil over medium heat, stirring until the sugar is fully dissolved. 3. Add the drained courgettes and onions to the boiling syrup. Bring the mixture back up to a simmer and cook uncovered for 15–20 minutes, stirring occasionally, until the liquid has thickened and the vegetables are tender. 4. Spoon the hot relish into warm, sterilized jars, leaving a 1cm headspace at the top. Seal immediately with vinegar-proof lids.