Rec: ZUCCHINI RELISH

K

Kathyrn

New member
With the zucchini comming into season, this is a good way to use your
surplus.

Enjoy

Wayne


ZUCCHINI RELISH

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10 c. zucchini squash
4 c. onions
5 tbsp. salt
3-4 or more red and green peppers

Chop vegetables or put in coarse grater. Put in a large bowl. Add salt
and let stand overnight. Rinse in cold water. Drain. Put in kettle and
add: 3 c. sugar 1 tbsp. nutmeg or mace 1 tbsp. turmeric 2 tbsp. celery
seed 2 tbsp. cornstarch 1/2 tsp. pepper, 1 tsp. cinnamon.
Cook 30 minutes. Seal in sterilized jars. No processing is necessary.
This relish far surpasses any cucumber relish you may have had.
 
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