Zucchini relish

Zucchini relish

Ingredients/Components

• sugar - 5 c
• salt - 5 Tbsp
• cornstarch - 1 Tbsp
• turmeric - 1 Tbsp
• green bell pepper, chopped - 1 item
• red bell pepper, chopped - 1 item
• freshly grated nutmeg - 1 Tbsp
• white or cider vinegar
• mustard powder - 1 Tbsp
• red cayenne pepper - 1/8 tsp
• shredded de-seeded and unpared zucchini
• shredded fresh onions - 3 c

How to make zucchini relish:

In a large bowl, combine zucchini and onions. Sprinkle with salt; let stand overnight. The next day, put 6 (1-pint) or 12 (1/2-pint) canning jars with rings and lids into a large pot of water. Bring to a simmer. Drain zucchini and onions. Rinse in cold water; drain.

In a large non-aluminum kettle, combine zucchini, onions, vinegar, sugar, spices, cornstarch and bell peppers. Bring to a boil, stirring. Reduce heat and simmer, uncovered, 30 to 40 minutes or until mixture has cooked down and thickened. There should be little "loose" liquid.

Spoon into hot, sterilized jars. Cap with sterilized lids and rings. Place filled, capped jars on a rack in a large canning kettle. Add boiling water until jars are covered with 2 inches of water. Simmer 15 minutes. Remove from water and cool on racks away from drafts. Label before storing. Makes 6 (1-pint) or 12 (1/2-pint) jars.

Recipe categories: Squash, Condiments, etc., Zucchini.