Kick your old cole slaw recipe to the curb. This spiffed up, gluten-free version features freshly grated zucchini, cabbage and colorful peppers in a tangy apple cider vinegar marinade.

Ingredients:

• 3 medium zucchini, chopped (about 2 cups)
• 1 green cabbage (small head), finely chopped
• 1 medium onion, chopped (about 1 cup)
• 1/2 cup each: sweet green pepper, sweet red pepper
• 2 cups Bragg Organic Apple Cider Vinegar
• 2 cups NuNaturals NuStevia White Stevia Powder
• 2-1/2 tablespoons Hain Pure Foods Iodized Sea Salt
• 2 teaspoons celery seed
• 1 teaspoon mustard seed

Directions:

1. Place vegetables in large bowl; sprinkle on salt and fill bowl with water, covering vegetables. Leave vegetables in water for two hours.
2. Drain and rinse vegetables twice to remove excess salt.
3. In large pot, bring apple cider vinegar, stevia and spices to a boil. Stir in vegetables, reduce heat and let simmer for 10 minutes.
4. Pour mixture into heated jars, leaving about a quarter inch of space at top. Process for 10 minutes in boiling water after adjusting lids. (Tip: Review basic canning instructions online before beginning.)
   
5. Relish can be stored up to four weeks in the refrigerator.