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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Sweet Zucchini Relish (Grandma Owens) Recipe

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This recipe for Sweet Zucchini Relish (Grandma Owens) is from The Roberts Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 cups shredded zucchini or cubed
4 cups onion
5 tsp salt
2 1/2 cups vinegar
6 cups sugar
1 red pepper
1 green pepper
1 teaspoon dry mustard
3/4 tsp nutmeg
3/4 tsp cornstarch
3/4 tsp turmeric
1 1/2 teaspoons celery seed
1/2 teaspoon black pepper
Directions:
Directions:
Prepare a water canning bath and 8 pint jars according to this step-by-step guide.
Wash and shred zucchini, and measure out 12 cups.
Dice or chop peeled onions in a food processor, and combine with shredded zucchini. Add salt, stir, and set-aside overnight.
Rinse with cold water and drain well.
Combine sugar and cornstarch, add to the vinegar along with the dry mustard, nutmeg, turmeric, celery seed, and black pepper in a non-reactive pot. Add the zucchini mixture and the peppers and cook slowly for 30 minutes.
Pack relish into prepared jars leaving 1/4 inch headspace. Using a bubble remover or the handle of a wooden spoon, remove any air bubbles. Wipe the rims, adjust the two-piece caps and process in a boiling-water bath for 10 minutes.
When processing is complete, turn off the heat and remove the canner lid. Let jars sit in canner for 5 minutes to acclimate to the temperature change before removing.
Using a jar lifter, remove the jars from the canner and place on a towel. Leave the jars undisturbed for 12-24 hours. Check the jars to make sure they all sealed, wipe the tops, label, and move to pantry or food shelves. If a lid did not seal within 24 hours, either reprocess or refrigerate right away.

 

 

 

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