Sweet Zucchini Relish
This relish is good on hamburgers & hot dogs, or in macaroni, potato & ham salads.
- 10 cups zucchini, washed & chopped (seeds discarded)
- 4 cups onion, peeled & chopped
- 1 cup green pepper, seeded & chopped
- 5 Tbsp pickling salt
- 1 tsp dry mustard
- 1 tsp black pepper
- 1 tsp turmeric
- 1 tsp celery salt
- 1 Tbsp cornstarch
- 1 tsp nutmeg
- 6 cups sugar
- 2 cups vinegar
WASH all vegetables well.
SOAK: Sprinkle pickling salt over chopped vegetables, cover and let sit overnight.
DRAIN: The next day, drain well, rinse well, and drain again. (May put vegetables in a large colander and use a wooden spoon to press cold water out of the vegetable mixture).
MIX: In a large preserving kettle, stir together mustard, black pepper, turmeric, celery salt, cornstarch, nutmeg and sugar. Add vinegar and chopped vegetables, stirring well.
COOK: Bring to a slow boil over low heat, stirring constantly. Cook 30 minutes more until mixture is clear & thick.
POUR into hot, half-pint, sterilized jars.
PROCESS in water bath 15 minutes for half-pints.