Zuccini relish

12 servings

Ingredients

Quantity Ingredient
10 cups Zuccini; grated
4 cups Onion; chopped
2 Green Peppers; grated
5 tablespoons Canning Salt
2½ cup White Vinegar
5 cups Sugar
2 teaspoons Dry Mustard
2 teaspoons Celery seed
2 teaspoons Turmeric
1 tablespoon Cornstarch
½ teaspoon Pepper

Directions

Use only fresh, firm med sized zuccini. Wash and dry, but do not peel. Grate removing large seeds. Mix zuccini, onions, green pepper and canning salt. Let sit overnight.

Drain and rinse mixture in cold water. Put mixture in large kettel.

Add vinegar and remaining ingredients.

Bring to a rolling boil. Cook for 10 min.

Pack in hot sterilized pint jars. Cover with sterilized lids and hotwater process for 20 minutes.

Ready to eat right away, but it's better if it ages a few days.

From DEEANNE's recipe files

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