Email to Cat      

Zucchini Relish

Source of Recipe


From "Blue Ribbon Pickles and Preserves"






List of Ingredients



• 10 cups chopped zucchini (if zucchini is very large, peel and remove seeds)
  
• 3 to 4 medium-sized onions, chopped
  
• 4 Tbsp pickling salt
  
• 4 green bell peppers, chopped
  
• 2-1/2 cups white vinegar (at least 5% acidity)
  
• 6 cups sugar
  
• 2 Tbsp cornstarch
  
• 2 Tbsp celery seed
  
• 1 Tbsp turmeric
  






Instructions



1. Combine zucchini, onions and salt in a bowl. Mix well and let stand for 8 hours or overnight. Drain and rinse well; drain again.
   
   
2. Wash six 1-pint (or 12 half-pint) jars. Keep hot until needed. Prepare lids as manufacturer directs.
   
   
3. In a large pot, combine the well-drained zucchini and onions with the bell peppers, vinegar, sugar, cornstarch, celery seed and turmeric. Bring to a boil, reduce heat and simmer for 30 minutes, stirring frequently to prevent sticking.
   
   
4. Ladle the hot relish into one hot jar at a time, leaving 1/2-inch headspace. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in boiling-water bath for 10 minutes (15 minutes at 1,001 to 6,000 feet; 20 minutes above 6,000 feet).
   
   Makes 6 pints.