Glenda's Zucchini Relish Recipe

Pan size: 2 large cake pans, large soup pot Zucchini Relish cooking time: 30 minutes Zucchini Relish servings: about 8 pints

Zucchini Relish Directions

10 cups – unpeeled, ground zucchini squash
4 cups – ground onions
1 bag ice cubes
1/2 cup salt
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2 1/4 cups vinegar
6 cups sugar
1 tablespoon mustard seed
1 teaspoon celery seed
1/2 teaspoon pepper
1/2 teaspoon nutmeg
2 red bell peppers, cut into small pieces
1 cup ground celery
1 tablespoon turmeric
2 tablespoons corn starch

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 excess water.

Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

Using a large soup pot, combine zucchini, onions and the remaining ingredients. Bring zucchini relish to a boil. Reduce heat and simmer for 30 minutes. Ladle zucchini relish into prepared pint or 1/2 pint canning jars 1/2 inch from the top. Wipe off rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.

Process filled jars in a boiling water canner for 15 minutes. Remove jars and cool. Check for seal after 24 hours. Lids should not flex up and down when center is pressed.

Other great recipes;
Sweet n Hot Corn Relish Recipe
Refrigerator Pickles Recipe