Zucchini Relish

Ingredients

• 10 cup zucchini
• 5 medium onions
• 1 cup green bell peppers
• ½ cup red bell peppers
• 2 large ripe tomatoes
• 3 large stalks celery, tops removed
• ½ cup salt
• 2¼ cup 2 to 2 1/2 cups white vinegar
• 5 cup sugar
• 1¼ tsp dry mustard
• 1 tsp turmeric
• 1 tsp nutmeg
• 2¼ tsp celery seed
• 3 tsp black pepper
• 1 tbsp cornstarch

Method

1. Remove the seeds of the zucchini, but do not peel. Put all the ingredients (zucchini, onions, green and red bell peppers, tomatoes and celery) through a grinder using the coarse blade. Add 1/2 cup salt, stir well. Cover and let stand overnight.
2. Next day, drain the zucchini mixture, rinse thoroughly in cold water and drain well. Add the vinegar, sugar, dry mustard, turmeric, nutmeg, celery seed, black pepper and cornstarch; stir well.
3. Cook about 45 minutes or until clear, stirring often. Put in clean jars, fill to the top of the jar with relish and seal. You don't have to cook the relish further. Store in a cool dry place.

Notes

Makes 7 to 8 pints. Recipe from Pearl Hancock.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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