"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

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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