Glenda's Zucchini Relish Recipe

Cooking Directions

10 cups – unpeeled, ground zucchini squash
4 cups – ground onions
Mix together in large bowl
1/2 cup salt
2 1/4 cups vinegar
6 cups sugar
1 tablespoon mustard seed
1 teaspoon celery seed
1/2 teaspoon pepper
1/2 teaspoon nutmeg
1 cup ground celery
1 tablespoon turmeric
2 tablespoon corn starch
1 bag of crushed ice

Wash zucchini, slice long ways, remove large seeds. In a large bowl grind zucchini and onion, mix together. Divide zucchini & onion mixture into two or three large cake pans. Sprinkle ice then salt over the zucchini mixture.

Let zucchini set over night or 12 hours, drain off salt water, rinse, drain water off zucchini again, pressing down on the mixture to get out exess water.

Using a large soup pot, add zucchini, onions and remaining ingredients. Simmer for 30 minutes. Ladle zucchini relish into prepared pint canning jars. Water bath for 15 minutes.