Green Goddess Zucchini Relish

1Steve's Note:

A great way to use some of that zucchini from your garden or grocery store sale. Very tasty too ;-)

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Servings: 12

• 10 cups zucchini , grated
• 4 cups onions , chopped
• 2 green peppers , grated
• 5 tablespoons canning salt
• 2 ½ cups white vinegar
• 5 cups sugar
• 2 teaspoons dry mustard
• 2 teaspoons celery seeds
• 2 teaspoons turmeric
• 1 tablespoon cornstarch
• ½ teaspoon pepper

Directions:

1. Use only fresh, firm med sized zucchini.
2. Wash and dry, but do not peel.
3. Grate removing large seeds.
4. Mix zucchini, onions, green pepper and canning salt.
5. Let sit overnight.
6. Drain and rinse mixture in cold water.
7. Put mixture in large kettel.
8. Add vinegar and remaining ingredients.
9. Bring to a rolling boil.
10. Cook for 10 minutes.
11. Pack in hot sterilized pint jars.
12. Cover with sterilized lids and hotwater process for 20 minutes.
13. Ready to eat right away, but it's better if it ages a few days.

Reviews

[D.1882]

I very much liked this relish. I did add 3 T. more cornstarch at the end of the cooking time and cooked 1 more minute to thicken it. I will keep this recipe for next years crop.

[aussieches]

Just made this up with my monster zuccinni. I doubled the recipe with no problems. I canned 21 8oz canning jars with about 6oz. left over for tasting. It is really good and I think I will make some more as I have zuccinni coming out of my ears! I added a small chilli pepper and used red peppers instead of green. It looks very pretty as well as tastes great.

[Green Gravy]

I added some red and yellow peppers to this for the color. It turned out great! I gave some away to daughter and son in law and he wanted the recipe soon as he tasted it so I passed it along. My mother has already used all hers and wants more LOL. I am making up another batch tonight with the last of the zucchini from our garden. Thanks so much!