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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.


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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