zucchini squash relish

Name: ZUCCHINI SQUASH RELISH
Yield: 6
Ingredients: 10 cup(s) zucchini, grated; 4 cup(s) onion, chopped finely; 5 tablespoon(s) salt; 2 1/4 cup(s) vinegar; 1 tablespoon(s) nutmeg; 1 tablespoon(s) dry mustard; 1/2 teaspoon(s) pepper; 1 tablespoon(s) celery seed; 1 - red pepper, grated (seeded); 1 - green pepper, grated (seeded); 1 tablespoon(s) tumeric; 1 tablespoon(s) cornstarch

(1 RATING)

35 Pinches

Lori-Jo Wahl

Providence, RI

Updated on Jul 15, 2012

I was brought up with a grandfather who had so many vegetable gardens...

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yield 6 - 1 pints jars

Ingredients

10 cups zucchini, grated
4 cups onion, chopped finely
5 tablespoons salt
2 1/4 cups vinegar
1 tablespoon nutmeg
1 tablespoon dry mustard
1/2 teaspoon pepper
1 tablespoon celery seed
1 - red pepper, grated (seeded)
1 - green pepper, grated (seeded)
1 tablespoon tumeric
1 tablespoon cornstarch

How To Make zucchini squash relish

Step 1

COMBINE: first 3 ingredients & let stand overnight. NEXT DAY: Drain & rinse in cold water.

Step 2

Place the drained ingredients in a pan; add the remaining ingredients & cook for 30 minutes.
Step 3

Place in 6 sterilized pint size jars & seal. Let age 2 to 3 weeks before using.
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