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Zucchini Relish
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Recipe Information
Charlene Collins

Serves/Makes:7 pints

  • 10 cups (2350 ml) zucchini, finely chopped
  • 4 cups (950 ml) onions, finely chopped
  • 1 green pepper, finely chopped
  • 1 red pepper (sweet), finely chopped
  • 5 tbsp (70 ml) pickling salt
  • 2-1/2 cups (600 ml) white vinegar
  • 1 large cayenne pepper with seeds
  • 1 tbsp (15 ml) nutmeg
  • 1 tbsp (15 ml) dry mustard
  • 1 tbsp (15 ml) turmeric
  • 1 tbsp (15 ml) cornstarch
  • 1/2 tsp (2 ml) pepper
  • 2 tsp (10 ml) celery salt
  • 4-1/2 cups (1050 ml) sugar
  • Chop the veggies and sprinkle salt over them. Mix well. Let stand overnight.
  • Drain the veggies. Rinse thoroughly with cold tap water. Drain again.
  • Place the veggies in a large kettle with the remaining ingredients. (Puree the cayenne pepper in blender with a little of the vinegar for better flavor.)
  • Bring to a boil.
  • Simmer for 30 to 45 minutes until thick.
  • Meanwhile preheat hot tap water and jars in canner. Prepare lids.
  • Pack jars. Leave 1/2 inch headspace.
  • Put filled jars in preheated canner. Process for 10 minutes once water has returned to a boil.
  • Cool jars. Check seals. Remove screw bands. Label. Store.
Found in The Busy Person's Guide to Preserving Food. Delicious!

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