Email to Deborah Eastes      

Recipe Categories: Deborah's HOME PAGEAPPETIZERS BEANS BEANSWITHMEAT BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CANNINGRECIPES CASSEROLES COOKIES DESSERTS FISHandSEAFOOD FrozenDesserts IceCream JAMSANDPRESERVES MainDishPies MARMALADE MEATS PASTA PICKLES POULTRY QuickBreads RELISHES RICE SALADandDRESSING SAUCES VegetableCasserole VEGETABLES VegetarianCasserole

Zucchini Relish

The friend who gave this to me said she got it out of Parade magazine. It is truly delicious and helps get some of the extra zucchini used up.





List of Ingredients



• 5 cups grated zucchini - large whole of grater
  
• 2 cups grated onion
  
• 6 1/2 teaspoons salt
  
• 1 cup diced (1/8 inch) green pepper
  
• 1 cup diced (1/8 inch) red pepper
  
• 2 1/4 cups sugar
  
• 1 1/4 cups white vinegar
  
• 2 teaspoons grated nutmeg
  
• 2 teaspoons dry mustard
  
• 1 1/2 teaspooons tumeric
  
• 1 1/2 teaspoons cornstarch
  
• 1 teaspoon celery salt
  
• 1/4 teaspoon black pepper
  






Instructions



1. Place zucchini, onions and salt in a large bowl; mix well and cover. Refrigerate overnight.
   
2. The next day, place mixture in a fine strainer. Drain well, rinse under cold water and drain again for one hour.
   
3. Place mixture in a heavy pot with remaining ingredients. Bring to a boil and simmer, stirring occasionally, 30 minutes.
   
4. Cool completely and store, covered, in the refrigerator for up to four weeks.
   
5. Or sterilize 3 or 4 pint-sized canning jars in boiling water. Fill with relish, seal and process in boiling water for 10 minutes.Carefully remove jars with tongs. Let rest until relish comes to room temperature.Store in a cool dark place for up to six months.
   
6. Makes approximately 5 cups. Recipe can be doubled.