"Busy Person's" Zucchini Relish
July 15, 2010
Yield: approximately 7 pints
10 cups finely chopped zucchini
4 cups finely chopped onions
1 green pepper, chopped finely
1 sweet red pepper, chopped finely
5 tablespoons pickling salt
2 1/2 cups white vinegar
1 large cayenne pepper with seeds
1 tablespoon nutmeg
1 tablespoon dry mustard
1 tablespoon turmeric
1 tablespoon cornstarch
1/2 teaspoon pepper
2 teaspoons celery salt
4 1/2 cups of sugar
Chop the vegetables and sprinkle with salt over them. Mix well. Let stand overnight. Drain the vegetables. Rinse thoroughly with cold tap water. Drain again. Place the vegetables in a large kettle with the remaining ingredients. ( First puree the cayenne pepper in a blender with a little white vinegar, for better flavor.) Bring to a boil. Simmer for 30-45 minutes until thick.
Pack the mixture into hot, sterilized pint jars, leaving 1/2 inch head space. Seal. Process in a boiling water canner for 5 minutes, according to canning directions. In the photos, we used a Steam Canner following the directions which came with it.
If you are not familiar with canning be sure to follow directions carefully from a reputable source.
This recipe is from : Garden Way's The Busy Person's Guide to preserving Food by Janet Chadwick.
My family loves this relish. It is well worth the effort!