Zucchini relish with garlic and ginger

Ingredients for 1 servings:

• 2 ¾ kg zucchini, ready prepared, without seeds and the soft inside
• 2 tbsp salt
• 20 cloves garlic
• 240 g brown sugar
• 3 tbsp mustard seeds
• 2 tbsp mustard, hot
• ½ pack of gelling agent, 1:1
• 50 g honey
• 50 ml balsamic vinegar
• 250 ml apple cider vinegar
• 1 lemon(s), organic
• ½ tsp chili powder, if you like you can use more
• 1 tsp salt
• 1 tsp turmeric
• 1 piece(s) ginger root, fresh, about the size of 2 walnuts

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 30 minutes

First aid for overgrown zucchini

Coarsely grate the zucchini using a food processor, place it in a bowl, and mix thoroughly with 2 tablespoons of salt. Let it stand for about 1 hour. Then transfer it to a sieve. Drain, pressing the zucchini firmly into the sieve with a spoon to release as much liquid as possible. Transfer the mixture to a saucepan. Grate the lemon zest with a zester and squeeze out the juice, then add both to the saucepan. Thoroughly mix the brown sugar with the gelling agent and add to the saucepan. Add all the other ingredients except the ginger to the saucepan. Mix thoroughly. Bring to a boil. Simmer over low heat with the lid slightly open for about 50 minutes. 10 minutes before the end of cooking, add the peeled, grated ginger to the saucepan, stir well, and finish cooking. Ladle everything into jars while still piping hot. I got 8 260ml jars and one mini jar.