A tangy, sweet relish that is delicious on turkey sandwiches or with crackers and hummus. Makes a great summer gift.


1 medium onion, chopped
1 medium red bell pepper, chopped
1 tablespoon vegetable oil
1 teaspoon dry mustard
1-1/2 teaspoons tumeric
1/4 teaspoon freshly ground pepper
2 teaspoons cumin seeds
1/4 cup sugar
2/3 cup distilled white vinegar
2 pounds zucchini, coarsely shredded
1 teaspoon kosher salt
1/2 cup water
Chop onion and red pepper. Heat oil over medium heat in an 8-quart pot. Add spices and cook, stirring frequently, until aromatic, about 3 minutes. Add onion and red pepper, stirring to combine. Stir in sugar, vinegar, zucchini, salt and water. Cook, covered, stirring often, until zucchini has softened and flavors have blended, about 20 minutes. Fill 7 half-pint jars and place lids on to seal. Keep refrigerated. Relish will keep about 2 weeks if refrigerated and kept in airtight jars.