Grandma's Zucchini Relish

This is a great recipe that is good on burger's and hot dogs. It is also great as an accompaniment to meat and potatoes. I double or triple this recipe every fall when Zucchini are plentiful. I usually end up giving a jar of this to everyone who tries it. Prep time is approximate and does not include sitting overnight. I cut my prep time by using a food processor to grate the veggies.

• Ready In: 2 hrs 45 mins
• Yields: 8 Pints

Ingredients

• 12  cups zucchini, chopped fine or grated
• 4  cups onions, grated
• 2  cups  sweet red peppers, grated
• 5  tablespoons salt

• Sauce

• 2 1⁄2 cups cider vinegar
• 4  cups sugar
• 1  tablespoon dry mustard
• 3⁄4 teaspoon nutmeg
• 3⁄4 tablespoon cornstarch
• 3⁄4 teaspoon turmeric
• 1 1⁄4 teaspoons celery seeds
• 1⁄4 teaspoon black pepper

Directions

1. Combine the vegetables with the salt in a large non-reactive bowl.
2. Leave to sit overnight.
3. Day 2: Rinse vegetables in cold water and drain well.
4. Mix the sauce ingredients in a large pot and cook until mixture starts to thicken.
5. Add the vegetables now.
6. Cook for 30 minutes boiling slowly.
7. Pack in hot, sterilized jar and seal.