"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mary Johnson's Zucchini Relish Recipe

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This recipe for Mary Johnson's Zucchini Relish, by , is from What's Cooking In The Neighborhood , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marlene Ditlevsen
Added: Wednesday, September 24, 2008


Mix and soak over night:
10 cups ground zucchini
2 ground red peppers
2 ground green peppers
4 cups ground onions (about 8 medium onions)
1/2 cup salt

Cover with ice and set aside until morning.

Rinse with cold water in the morning and drain well. Mix the following ingredients together
in a large pan.

3 1/2 cups cider vinegar
1 tsp dry mustard
1 Tbsp. corn starch
5 1/2 cups sugar
1/2 tsp. salt
1 tsp. tumeric
2 tsp. celery salt
2 tsp. mustard seed
1 tsp. nutmeg

Add zucchini, pepper, onion mixture. Simmer until thick. Ladle into sterile canning jars and process in a boiling water bath 10 - 15 minutes.

Number Of Servings:
Number Of Servings:
Makes about 8-10 pints




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