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Wenona Flood's Recipes
Zucchini Relish


10 cups Zucchini - grated
4 cups chopped onions
2 green peppers, chopped *
5 Tbsp. canning salt
2 & 1/2 cups white vinegar
5 cups sugar
2 tsp. dry mustard
2 tsp. celery seed
2 tsp. tumeric
1 Tbsp. cornstarch
1/2 tsp. pepper

Use only fresh, firm med. sized zucchini. Wash and dry; but, do not peel. Grate, removing large seeds. Mix zucchini, onions, green pepper and canning salt. Let sit overnight. Drain and rinse mixture in cold water. Put the mixture into a large kettle. Add vinegar and remaining ingredients. Bring to a rolling boil. Cook for 10 minutes.

Pack into hot sterilized pint jars. Cover with sterilized lids and hotwater process for 20 minutes.

Makes approximately 12 pints.

NOTES:

Ready to eat right away, but its better if it ages a few days.

*You can substitute or add: crushed hot peppers for part of the green peppers for a relish with a little zing (I added 1 tsp. of hot red peppers)


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