More Things to Do with Zucchini

Thanks to Carolyn for sharing this:

Growing up, heaven forbid we used cucumbers to make relish. They were for pickles. :) We used zucchini for our relish.

*Zucchini Relish*
yields approx 5-6 pints

10 c. coarsely grated zucchini (scoop out seeds, peel as needed)
4 c. chopped onions
2 large green peppers, chopped (about 2 cups)
2 large red peppers, chopped (about 2 cups)
5 tbsp. pickling salt

Put veggies in a large pot and sprinkle with pickling salt. cover and leave overnight. Drain and rinse twice, and return to pot.

In a large bowl, combine:

4 c. white sugar
2 c. vinegar
1/2 tsp celery salt
2 tsp celery seed
2 tsp turmeric
4 tbsp prepared (yellow) mustard

Add to vegetable mixture and simmer for 20 to 30 minutes. Thicken with:

2 tbsp cornstarch AND
2 tbsp flour

Pour hot relish into hot jars and process in a hot water bath for 10 minutes*. Let cool undisturbed for 24 hours, check seals, and store.

*10 minutes is the processing time if you're under 1000 ft about sea level. If you're in Brandon or the immediate area, you should process for 15 minutes as we are above 1000 feet, and are considered "high altitude" for canning purposes.


Edit note: I wasn't going to make relish this year because I still have some in the pantry - yup, I still have cucumber relish - but I've heard zucchini relish is so-o-o good ... I'm going to try some of this yet too!