Grilled Vegetable Freezer Relish

Ingredients

• 2 red bell peppers, stemmed, halved lengthwise and seeded
• 2 stalks celery
• 1 English cucumber, halved lengthwise
• 1 poblano chile pepper, stemmed, halved lengthwise and seeded
• 1/2 medium red onion
• 2 tbsp canola oil
• 1 cup apple cider vinegar
• 1 cup granulated sugar
• 2 tbsp celery seed
• 2 tbsp mustard seed
• 2 tbsp salt

Directions

1. Lightly brush red peppers, celery, cucumber, chile pepper and onion with oil.
2. Grill vegetables over high heat on natural gas barbecue until warmed and grill-marked, about 2 – 3 minutes per side; cool completely.
3. Cut vegetables into 1/4 inch pieces; set aside.
4. Combine vinegar, sugar, celery seed, mustard seed and salt in a non-reactive Dutch oven. Bring to a boil over medium heat, stirring to dissolve sugar.
5. Reduce heat and simmer, uncovered, stirring occasionally, for 3 minutes.
6. Add vegetable mixture and return to a boil. Remove from heat.
7. Cool relish quickly by placing Dutch oven in a sink of ice water, stirring relish frequently to allow steam to escape. Do not allow ice water to enter Dutch oven.
8. Spoon cooled relish into freezer containers and freeze for up to 4 months.
9. Thaw relish in refrigerator. Thawed relish may be refrigerated for up to 1 week.