From the CAPPER’s recipe archives comes a delicious relish.
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Zucchini Relish Recipe
10 cups ground zucchini
4 cups ground onions
5 tablespoons canning or pickling salt
2 1/4 cups white vinegar
4 1/2 cups sugar
1 tablespoon nutmeg
1 tablespoon dry mustard
1 tablespoon turmeric
1 tablespoon cornstarch
1/2 teaspoon pepper
2 teaspoons celery salt
1 sweet green pepper, chopped fine
1 sweet red pepper, chopped fine
Wash and sterilize jars, and prepare two-piece canning lids per manufacturer’s directions.
In large bowl, combine zucchini, onions and salt; mix well. Let stand overnight.
Drain, rinse in cold water and drain again. Put into large kettle. Add remaining ingredients and bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, for 30 minutes, or until mixture reaches desired consistency.
Remove from heat. Skim off foam and continue to stir then skim after each stirring for 5 minutes, allowing mixture to cool slightly.
Ladle mixture immediately into hot, sterilized jars, leaving 1/4 inch headspace. Wipe rims of jars with dampened paper towel; adjust two-piece canning lids. Process for 10 minutes in boiling-water bath canner. Yields approximately 5 pints.
