Courgette & Mint Relish

• 2-1/3 kilograms Courgettes/zucchini, Diced 1 Cm, Skin On, Sprinkled With Salt And Left Overnight, Covered
• 450 grams Onions, Peeled And Chopped
• 450 grams White Granulated Sugar
• 450 grams Green Beans, Stems Removed, Chopped 1 Cm Length
• 2 teaspoons Black Mustard Seed
• 2 teaspoons Ground Ginger
• 1 teaspoon Fennel Seed
• 600 milliliters White Vinegar
• 10 jars Canning Jars With Lids And Rings (450g/1 Pound Size)
• 100 grams Mint, Finely Chopped

1. Salting the diced courgettes overnight will extract some of the water in the flesh and enable them to absorb more of the pickling liquid. So don't skip this step. The next day, when you are ready to use it, rinse it under a cold running tap and then it drain thoroughly.
2. First, sterilize ten 450g/1 pound jam jars, lids and rings according to standard safe canning practices. If you have new lids no further prep is needed.
3. In a large canning pot, mix all of the ingredients except the mint, and simmer gently until reduced and soft, around 20 minutes. Then add half of the mint and cook gently for 30 minutes. Remove from heat. Add the remainder of the mint and stir thoroughly.
4. Pour into the hot, sterilized jars and seal according to standard safe canning practices. Allow the mixture to mature for 2-3 weeks before eating.
5. This relish will keep without refrigeration for up to a year. It's best if you refrigerate after opening. It doesn't need to be refrigerated, but it is nice having the relish cold with hot food.

zucchini, onions, sugar, green beans, black mustard, ground ginger, fennel, rings, mint

Taken from tastykitchen.com/recipes/canning/courgette-mint-relish/ (may not work)