Zucchini pepper relish

Yield: 6 servings

Measure Ingredient
4 pounds To 5 lb zucchini
6 larges To 8 onions
⅓ cup Pure granulated salt
3½ cup Vinegar
3 cups Sugar
1 tablespoon Ground nutmeg
1 tablespoon Dry mustard
2 teaspoons Celery or seasoned salt
1 teaspoon Turmeric
1 each Sweet red pepper; chopped
1 each Green pepper; chopped

Sometimes zucchini grows to gargantuan proportions; you can use up those squash monsters in this snappy relish. The recipe makes six 1 pint jars. You'll need a cheesecloth lined colander or strainer and a food processor or grinder in addition to the basic equipment.

1. Wash zucchini, peel if desired or if skin is very tough. Peel and cut onions into quarters.

2. Put vegetables through coarse blade of food grinder or chop coarsely.

3. In large mixing bowl, combine ground zucchini and onions with salt; mix well. Set aside and let stand overnight.

4. Next day, organize and prepare ingredients, equipment, and work space.

5. Drain vegetables into a cheesecloth lined colander. Rinse with cold water and drain again.

6. In large kettle, combine all remaining ingredients and heat to boiling.

7. Stir in zucchini and onions and heat to boiling, then reduce heat and simmer 30 minutes, stirring occasionally.

8. Ladle relish into hot jars to within ¼ inch of tops. Run a slim, non metal tool down along the insides of jars to release any air bubbles. Add additional relish, if necessary, to within ¼ inch of tops.

9. Wipe tops and threads of jars with a damp clean cloth.

10. Put on lids and screw bands as manufacturer directs.

11. Process in a boiling water bath for 20 minutes. Follow the basic steps for boiling water bath canning, 10 through 19.

Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995 Submitted By DOROTHY FLATMAN On 10-10-95

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