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This recipe for ZUCCHINI RELISH, by , is from Nanny's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Becky Adams / Pat Mathews
Added: Tuesday, November 3, 2009


1 red bell pepper, remove seeds
1 green bell pepper, remove seeds
12 cups unpeeled zucchini
4 cups onions
5 tbsp. salt
2 1/2 cups white vinegar
6 cups white sugar
3/4 tsp. nutmeg
1/2 tsp. black pepper
3/4 tsp. tumeric
1 1/2 tsp. celery salt or seeds

Grind red and green peppers, refrigerate until ready to use.

Grind 12 cups unpeeled zucchini and onions.
Mix together, sprinkle with all salt, cover and refrigerate overnight.
Next day, rinse and drain well.

Mix sugar and vinegar in sauce pan. Bring syrup to a boil. Add peppers, onion/zucchini mixture. Add nutmeg, black pepper, tumeric and celery salt.

Cook 30 minutes, medium-heat. While hot (over low-heat), put in jars that will seal.

Number Of Servings:
Number Of Servings:
Makes about 11 Pints




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