This recipe is a favorite of ours...enjoy it on hamburgers, hotdogs, or as one of our customers recently recommended...on salmon! It brings a wonderful taste of summer even in the dead of winter. My oldest daughter raised so much zucchini this year she canned 55 pints of this relish. We are selling some at our local farm market and it is getting great reviews.
Zucchini Relish
10 C. ground zucchini
4 C. Ground vidalia onions
5 T. salt
Mix together and let sit overnight. Rinse 2 or 3 times and drain well.
Mix in a large kettle:
2 3/4 C. vinegar
4 T. cornstarch
6 C. sugar
1 t. turmeric
1 t. nutmeg
2 green peppers, chopped
2 t. celery seed
1/2 t. black pepper
Green food coloring, opt.
Add zucchini and onions. Bring to a boil and simmer for 20 min. Prepare jars and lids. Pour boiling hot relish in hot jars, wipe rims and seal immediately. Invert jars for 15-20 minutes. Let cool away from drafts or cover with a cloth. Makes 5-6 pints.
