Zucchini Relish

Ingredients:

• 1 1/2 lbs. Zucchini, 4 cups finely chopped

• 1 Medium Red Onion, finely chopped

• 1 Sweet Red Pepper, finely chopped

• 2 Garlic cloves

• 2 Tablespoons Pink Himalayan salt

• 1 1/4 Cups granulated cane sugar

• 3/4 Cup Organic apple cider vinegar

• 1 teaspoon dry mustard

• 1 teaspoon thyme

• 1/2 teaspoon cayenne pepper

• 1 Tablespoon water

• 2 teaspoons cornstarch

Directions:

1. In a food processor finely chop the zucchini, red onion, red pepper, and garlic cloves. Transfer to a separate bowl, add the salt, mix together and let sit for 1 hour.

2. Drain the excess water through a sieve, pressing out the excess as you go.

3. In a large saucepan combine the drained vegetables, sugar, vinegar, mustard, thyme and cayenne pepper. Bring to a boil over high heat. Reduce heat and let simmer, covered. Stirring occasionally until the vegetables are tender. About 10-15 minutes.

4. Remove from the burner.

5. Blend the water and cornstarch together in a separate bowl and then blend in with the vegetables until the liquid thickens, about 2 minutes.

6. Press out additional juices (leave a little bit) you don't want to much liquid, just a bit.

7. Ladle into a glass jar or storage container and keep refrigerated.

8. Use within 2 weeks.