"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Zucchini Relish Recipe

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This recipe for Zucchini Relish, by , is from Celebrations with Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Juanita Berry
Added: Wednesday, January 10, 2007


10 cups zucchini
4 cups onion
4 peppers (2 red, 2 green; if no red, use 3 carrots for color)
5 tbsp. salt
2 1/4 cup cider vinegar
2 1/2 cups sugar
1 tbsp. nutmeg
1 tbsp. tummeric
1 tbsp. cornstarch
2 tbsp. celery seed
2 tbsp. mustard seed
1/4 tsp. alum
1/2 tsp. whole cloves
1 tbsp. dry mustard
1 tsp. allspice

Grind squash and onions, peppers, carrots. Add salt; let stand overnight. Drain, then rinse in cold water and drain again. Be sure all water is off or relish will be thin. Add remaining ingredients and cook 30 min. Stir while cooking to prevent sticking. Seal. Makes 6 1/2 pints.




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