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Zucchini Relish
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If you like it hot you will love this. More Jalapenos-hotter

Jean Brandt

Serves/Makes:14 pints.

  • 10 cups (2350 ml) ground zucchini
  • 4 cups (950 ml) ground onions
  • 5 tbsp (70 ml) canning salt
  • 2-1/4 cups (525 ml) cider vinegar
  • 1 tbsp (15 ml) cornstarch
  • 6 cups (1425 ml) sugar
  • 1 tbsp (15 ml) tumeric
  • 1 tbsp (15 ml) nutmeg
  • 2 teasppoons celery salt
  • 10 cups (2350 ml) ground jalapeno peppers
  • 3 cups (700 ml) ground carrots
  • Take the zucchini, onions and canning salt, mix well let stand overnight.
  • Drain and rinse well.
  • Add remaining ingredients
  • Simlmer 30 minutes.
  • Put into sterilized hot pint jars leaving headroom.
  • Process in hot water bath 10 minutes.
I like hot food so if I have more than 10 cups of ground jalapenos they go in. Have put as many as 12 cups and it is fine. Measurements aren't critical for this recipe.

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