Zucchini Relish

Originally in the 1991 cookbook


10 cups zucchini
4 cups onion, chopped
5 tbsp pickling salt
1 green bell pepper 1 red bell pepper 2 1/2 cups vinegar
1 tbsp nutmeg
1 tbsp dry mustard
1 tbsp celery seed
4 1/2 cups white sugar
1 tbsp tumeric


  1. Grind together zucchini and onion. Stir in pickling salt and pepper. Let mixture set overnight.
  2. Next day, rinse mixture in cold water thoroughly and drain, squeezing out excess water.
  3. Chop up fine both bell peppers.
  4. Combine all ingredients together in large pot and simmer 30 minutes.
  5. Put in sterilized jars and seal.

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