Zucchini Relish Recipe
INGREDIENTS
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In large bowl place:
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16 cups of shredded zucchini (I leave the peel on, but you can do either)
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2 cups of small pieces of diced up onion
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5 T. canning salt
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Place these 3 things together and mix. Let stand overnight, covered, on your countertop or refrigerator. In the morning, use a colander to rinse the zucchini/onion mixture. Rinse thoroughly with cold water and drain.
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Place this in a large stockpot.
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Add in:
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2 1/2 cups vinegar (apple cider or white)
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4 cups sugar
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2 t. celery seed
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1 T. dry mustard
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1 T. turmeric
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1 T. cornstarch
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2 diced up green or colored peppers
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