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Zucchini Relish Recipe

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This recipe for Zucchini Relish, by , is from Cooking Cousins , 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!

Linda Emmons/Ella Mae Blackmore


12 cups sliced zucchini
4 cups sliced onions
5 tbsp salt

2-1/2 cups vinegar - cider or white vinegar
5 cups sugar
1 tbsp dry mustard
3/4 tsp nutmeg
3/4 tbsp corn starch
3/4 tsp tumeric
1-12 tsp celery seed

1 red pepper
1 green pepper

Measure the first 3 ingredients and then grind, use a good processor

Mix zucchini, onions, and salt. I use a roasting pan. Let stand overnight. Or do it in the morning and it will be ready to process by evening.

Grind the peppers and put the m in to the refrigerator until ready to use.

Rinse the zucchini, onion and salt mix with cold water, drain well and add peppers. In a large kettle, mix the rest of the ingredients and cook until thickened. (it doesn't really get very thick, but that's what the recipe calls for). Bring it to a boil and stir and let go for about 5-10 minutes.

Add vegetables, bring to a boil and cook about 10 minutes. Put the relish into HOT jars and lids. Makes about 3-4 quarts.

Personal Notes:
Personal Notes:
To double this recipe double all except use 4-1/2 c vinegar, 9 c sugar and 7 c onions. No canning necessary. Make the relish, bottle it and turn the jars upside down for 5 minutes, flip back and let sit for 24 hours.

This is a recipe from Ella Mae's mother that was given to me. It's a very good Hamburg relish.




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