Mock Artichoke Bruschetta (Zucchini Relish)

Espring

Based off of Joy of Pickling Zucchini Relish recipe

Servings: 6 half-pints

4 c. Zucchini, shredded

1.5 c. Onion, shredded

1.5 c. Bell peppers, shredded

1.5 Tbs. Pickling salt

2 Tbs. Sugar

3/4 c. Red wine vinegar

1c. White vinegar

4 oz jar Capers, drained (opt)

1/4 c Kalamata olives, drained and sliced (opt)

Mix salt into vegetables and let stand for about 1-2 hours.

Drain, rinse, and drain again.

Combine the drained vegetables, capers, olives, vinegars, and sugar and simmer for 10 minutes.

Can in half-pint jars (1/2" headspace) for 10 mins.

If you love vinegar, eat it plain. Otherwise, at serving time, drain the brine, add 1/4 tsp. baking soda and 2 tsp. olive oil, and use as bruschetta or pizza topping.

Safe adaptation (omitted spices, reduced sugar, added capers and olives) from Joy of Pickling.