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Zucchini Relish
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Recipe Information
Angela Creighton

Serves/Makes:6 Pints

  • 4-1/2 pounds zucchini, chopped
  • 4 large onions, chopped (about 5 cups)
  • 1 sweet red pepper, chopped
  • 1 green pepper, chopped
  • 3 tbsp (45 ml) salt
  • 2-1/2 cups (600 ml) white vinegar
  • 1 cup (225 ml) honey
  • 1/2 tsp (2 ml) nutmeg
  • 2 tsp (10 ml) celery seed
  • 1 tsp (5 ml) turmeric
  • 1 tsp (5 ml) dry mustard
  • Mix vegetables with salt in a large bowl and let stand for several hours or overnight to extract moisture.
  • Drain, rinse with cold water, and drain thoroughly.
  • A salad spinner can be used for drying.
  • Combine vegetables with remaining ingredients in a 5-quart pot and bring to a boil.
  • Simmer uncovered for 20 minutes, stirring occasionally.
  • Ladle into warm, sterilized pint jars, leaving a 1/4 to 1/2 inch head space.
  • Process in a steam canner or boiling water bath for 10 minutes.

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