Sunday, April 29, 2012

Zucchini Relish

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.

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