Zucchini Relish


8 cups chopped zucchini
2 cups chopped onion
1 cup chopped sweet green pepper
1 cup chopped sweet red pepper
1/4 cup pickling salt
2 1/2 cups white sugar
2 tsp cornstarch
1 1/2 tsp ground mustard
1 tsp celery seed
1/2 tsp turmeric
1/2 tsp black pepper
1 1/2 cups white vinegar


Combine zucchini, onion, green and red peppers; sprinkle with salt. Let it sit for 1-2 hours, stirring every so often.

Drain the excess moisture; rinse thoroughly and squeeze out any remaining moisture.

Combine remaining ingredients in a large saucepot. Bring to a boil. Add vegetables; simmer 10 minutes.

Pack hot relish into hot jars, leaving 1/4-inch headspace. Remove air bubbles. Adjust two-piece canning lids (a lid with rubber seal and a ring to hold it in place).

Process 10 minutes in a boiling-water canner.

This recipe is also linked to...

Delicious Dishes: Garden Delights
Everyday Sisters' Sharing Sundays: Green
Food on Friday: Jams, Jellies and Relishes

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