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This recipe for ZUCCHINI RELISH, by , is from Family Food Friends 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!

Stephanie Sutcliffe Thomas


36 c Zucchini, finely diced
9 c Onions, finely diced
20 tbsp. Salt
1 tbsp Black Pepper
3-4 Bell Pepper, finely diced (use red & green)
12 cups Sugar
5 cups white Vinegar
4 tbsp Cornstarch
1 tsp. Nutmeg, ground
1 tsp. Turmeric, ground
2 tsp. Celery seed

1. Chop the zucchini and onion into a small dice. Place Vegetables along with salt in to a glass or plastic bowl. Evenly mix the salt throughout the veggies.. Cover, and refrigerate overnight. They will decrease in amount by nearly half after soaking in salt.
2. The next day, drain the veggies in a colander, and rinse well with cool water. Place veggies in a dish towel or cheese cloth and squeeze out excess water and set aside.
3.Place the red and green bell pepper, sugar, vinegar, and cornstarch into a large pot. Add the nutmeg, turmeric, celery seed and pepper. Stir to combine, then add the drained zucchini. Bring to a boil over medium-high heat, then reduce the heat to medium-low, and simmer 30 minutes.
3. Meanwhile, sterilize 14 pint jars and lids to hold relish. Pack relish into sterilized jars,.
4. If you don't have a pressure cooker, Place a cake rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into hot water . Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 10 minutes.
5. Remove jars from water and place on cloth-covered surface, several inches apart, until cool. Once cool, press top of each lid to ensuring that seal is sealed (lid does not move up or down at all).

Personal Notes:
Personal Notes:
This is what makes my Special Potato salad so good




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