Zucchini Relish Recipe

I made this great relish in 1981. It was our hamburger relish!! I am growing monster zucchini's to make this again this year. The recipe appeared in my old Harrowsmith Cookbook Book One. I have them all but the first is my favourite by far. The books are out of print, but I've bought the cookbooks on Abe books for my sister and my DIL. They are just the best recipes. Never complicated and turn out perfect every time.

Zucchini Relish

10 cups zucchini

4 cups Onions

5 tbsp pickling salt

1 red pepper

1 green pepper

2 1/4 cups Vinegar

3 cups sugar

1 tsp nutmeg

1 tsp dry mustard

1 tsp turmeric

1 tsp corn starch

2 tbsp celery seed

1/2 tsp pepper

Grind* zucchini, onions, and salt and let stand overnight. Drain and rinse twice to remove salt. 

Grind* red and green peppers together. Add to zucchini with remaining ingredients. Cook for 30 minutes. 

Ladle while hot into sterile jars and seal. {I also processed them for 15 minutes in a canning pot of boiling water.}

Makes 5-6 pints. 

*Grind is old school speak for use a food processor. Just a little at a time and it comes out perfect. 

NOTES:

-One HUGE and one medium size zucchini made ten cups. 

-1 1/2 HUGE onions made four cups.