Lemon-Zucchini Relish

Ingredients

• 1.5 cups golden raisins 
• 0.8 cup honey 
• 1 large optional: lemon 
• 0.8 cup juice of lemon fresh ( 4 lemons)
• 1 teaspoon salt 
• 0.3 cup sugar 
• 1 cup white wine 
• 1.5 cups onion yellow chopped
• 6 cups zucchini shredded ( 6 medium)

Equipment

• paper towels
• sauce pan
• colander
• peeler

Directions

1. Place zucchini in a colander; sprinkle with salt. Toss well.
2. Drain 30 minutes, tossing occasionally.
3. Place zucchini on paper towels; squeeze until barely moist.
4. Carefully remove rind from lemon using a vegetable peeler, making sure to avoid white pithy part of the rind.
5. Place rind in a small saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until rind is tender.
6. Drain; cool. Finely chop rind.
7. Combine zucchini, rind, onion, and the remaining ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 35 minutes or until thick, stirring frequently. Cool; pour into airtight containers.
8. Note: Refrigerate Lemon-Zucchini Relish in airtight containers up to a month.