Looks like we’ll get our first frost this week! Over the weekend I went and picked everything I could that might be damaged by a frost including the zucchini. With such an abundance of zucchini I made a batch of zucchini relish.
The same friend that shared her chocolate zucchini cake recipe also gave me this wonderful relish recipe. I don’t even buy relish any more as this is the family favorite. Another wonderful way to use up zucchini! Making this relish is a two-day affair so be sure to plan accordingly.
Zucchini Relish
First Steps:
Shred 10 cups of zucchini and 4 cups of onion: let stand in a big bowl overnight in water with 10 Tbsp of canning salt.
The next Day:
Drain zucchini, rinse and drain again. Place in a large pot.
Remaining Ingredients:
Add these remaining ingredients and cook over medium heat for 30 minutes:
2 cups white vinegar
4 cups sugar
1 tsp. dry mustard
1 tsp. nutmeg
1 tsp. tumerick
2 tsp. cornstarch
2 tsp. celery seed
After the zucchini mixture comes to a boil add one chopped green pepper, one chopped red pepper.
Have your canning jars good and hot, pack relish hot into jars!
Process for ten minutes in your water bath canner. Makes about 5-6 pints.
Nancy on the Home Front 