Zucchini Relish from Kathryn G.

This is not a hard relish to make but does take some time.  A recipe from a very good friend of ours, it is a great way to use up some of that zucchini from the summer.  It freezes well and keeps indefinitely!!  My family loves it and friends enjoy it too.

 

 

Zucchini Relish

 

 

10 C zucchini (measured after running through largest blade of food chopper)

4 C onions (measured after put through same blade of food chopper)

Combine and sprinkle with 5 tsp salt.  Toss and let stand for 30 minutes.  Rinse in cold water, drain

 

Boil together

2 C vinegar,

4 C sugar

1 Tbs dry mustard

1 Tbs cornstarch

1 tsp each black pepper, tumeric, celery seed and mustard seed,

1 Tbs pickling spices (tied in a cloth bag)

2 fresh green peppers, chopped

2 fresh red peppers, chopped, (or use pimento)

Combine with zucchini/onion mix and cook for 20 minutes.

Remove spice sack

Seal in jars or freeze in containers