Zucchini
Relish
Grind/Grate and set in large bowl.
10 cups
zucchini
4 cups onion
5 T. salt
Cover with 5 lbs crushed ice and let
stand overnight.
In the morning, drain and rinse in
cold water.
Put in large pot and add:
2 ¼ cups
vinegar
3 cups sugar
1 t. nutmeg
1 t. dry
mustard
1 t. tumeric
1 t.
cornstarch
1 green
pepper, ground
1 red
pepper, ground
2 t. celery
seed
½ t. pepper
Cook 30 minutes at a slow boil. Put in jars and seal. 20 minutes pints.
30 minutes quarts.
** I’ve had this recipe for many years and we love it! It’s the only way Chris
will eat zucchini.
