"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Zucchini Relish Recipe

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This recipe for Zucchini Relish, by , is from The Brandt/Awsumb Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rod & Candace Brandt
Added: Friday, February 20, 2009


10 pounds zucchini, remove seeds and skin
4 large onions
2 large green peppers

Grind ingredients and mix together. Add 5 Tablespoons of canning salt and let stand overnight in a large bowl. The next day, rinse and drain off the salt. You should rinse at least 3 times. Be patient the last time and let as much of the excess water drain off.

Meanwhile, mix the following in a large kettle (not aluminum):
2 cups white vinegar
teaspoon pepper
5 cups sugar
1 teaspoon dry mustard
2 Tablespoons celery seed
1 teaspoon turmeric

Bring the spices, vinegar and sugar to a boil. Add the zucchini mixture and simmer for 30 minutes. Spoon hot relish into hot, sterilized jars. Wipe jar rims, add hot lid and screw on rings. Process for 10 minutes to seal jars. Tighten rings after removing from hot water. This is a great way to use up all those extra zucchini in the garden.




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