10 cups Zucchini -
4 cups chopped
2 green peppers, chopped
5 Tbsp. canning
2 & 1/2 cups white
2 tsp. dry
2 tsp. celery
2 tsp. tumeric
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.
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