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Zucchini Relish

This recipe appeared in the July, 1998 newsletter.

List of Ingredients

5 pounds medium-sized zucchini
6 large onions, coarsely chopped
1/2 cup salt
Cold Water

Place zucchini and onions in a food processor or force through a food chopper until finely chopped. Place in a bowl, sprinkle with salt and cover with water. Cover and refrigerate for at least 4 hours or overnight.

2 cups white wine vinegar
1 cup sugar
2 tsp celery seed
1 tsp dry mustard
2 jars (4 oz each) chopped pimentos
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp pepper



Recipe

Drain vegetables, rinse well and then drain again. Place in a 5 or 6 quart pot along with vinegar, sugar, mustard, celery seed, cinnamon, nutmeg and pimentos. Bring to a boil over high heat, stirring occasionally. Reduce heat and simmer, uncovered and stirring occasionally, until reduced to about 3 quarts (about 20 minutes). Fill hot, sterilized pint jars with relish to within 1/4 inch of rim of jar, remove air, wipe rim, add lid and place on rack in boiling water to cover. Process for 15 minutes in boiling water. Makes 6 pints.