Celeriac relish

celeriac relish
6 Cup



1.Combine celeriac, apple, shallots, vinegars, sugar, spices and salt in large saucepan, stir over high heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat, simmer, uncovered, stirring occasionally, about 30 minutes or until vegetables are tender. Add zucchini, simmer, uncovered, stirring occasionally, about 10 minutes or until zucchini is tender and relish is thick.
2.Spoon hot relish into hot sterilised jars, seal immediately. Label and date jars when cold.

Granny Smith apples are best for this recipe. Refrigerate relish after opening. Use a wide vegetable peeler or mandoline to cut celeriac and zucchini into long thin ribbons.