Friday, June 29, 2012

'Tis the Season for Canning - Zucchini Relish

This is the kind of relish I grew up on - Grandmother's zucchini relish. Not pickle relish - zucchini relish. Don't knock it until you have devoured it on a hamburger or in your egg salad or wherever you like to use relish.

Zucchini Relish

10 cups ground zucchini (about 5), seeds removed
4 tablespoons salt
2 cups ground onions

Mix and let stand overnight. Drain.


2 red and 2 green peppers
1 teaspoon tumeric
1 teaspoon dry mustard
1 teaspoon cornstarch
2 teaspoons celery seed
6 cups sugar
2-1/2 cups white vinegar
Few carrots (for color)

Boil 20 minutes and pack into jars. Process for 10 minutes. (Add 1 additional minute of water bath time for every 1000 feet above sea level.)

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