I am canning zucchini relish today and this is a good recipe. It is much better than cucumber relish.
Grandma’s Zucchini Relish Recipe
Yields: 8-9 pints (depending on the size of the zucchini)
INGREDIENTS:
10 cups zucchini
3 cups onions
4 red bell peppers
5 tablespoons salt
3 cups sugar
1 tablespoon cornstarch
1 teaspoon turmeric
3 cups vinegar
1 teaspoon dry mustard
1 teaspoon coarse black pepper
1 teaspoon celery seed
INSTRUCTIONS:
1. Grate zucchini, onions and peppers in a food processor. Place in a large bowl and add salt. Mix well. Cover and let stand at room temperature 8-10 hours.
2. Rinse thoroughly in a large strainer and drain well. Use the back of the spoon to push mixture against strainer to release as much water as you can.
3. Place zucchini mixture in a large stockpot and add remaining ingredients.
4. Mix well and bring to a boil. Keep at a low boil for 30 minutes, stirring occasionally.
5. Place in sterilized pint jars and process in a hot water bath for 15 minutes (adjust for altitude).
