I made this last year with a couple of monster zukes, and we love it. My
husband thinks it's the best relish. This was posted to elf sometime in
1997. (I have my elf mastercook archives divided by years.) I processed
them in a water bath canner. I can't remember just how long, but I know I
followed a similar relish recipe in the Ball Blue Book. (The bread and
butter pickle recipe in there are also a good way to use up cucumbers.)
Jenny Herl | "The world has enough for everyone's need,
jlherl@xxxxxxxx | but not enough for everyone's greed."
University of Illinois |
Urbana-Champaign | --attributed to Mahatma Ghandi (1869-1948)
* Exported from MasterCook II *
Zucchini Relish
Recipe By : Thelma Brown
Serving Size : 150 Preparation Time :0:00
Categories : Canning, Preserves, Pickles Condiments & Seasoning
Vegan Vegetables
Vegetarian Eat-Lf Mailing List
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-Mix and let stand overnight:
10 cups zucchini -- coarsely ground
4 cups onion -- finely chopped
5 tablespoons salt
-drain and rinse with cold water
-squeeze dry then add:
4 cups sugar
2 1/4 cups vinegar
1 teaspoon dry mustard
1 teaspoon turmeric
2 teaspoons celery seeds
1 teaspoon black pepper
1 green pepper -- finely chopped
1 red pepper -- or pimento, chopped
After rinsing and squeeze drying the zucchini and onion, add the remaining
ingredients.
Bring all this to a boil and cook 30 minutes. Spoon into sterilized jars
and seal.
Makes 5 pints
>From: Diane_Jennings@xxxxxxxxxxxxxxxxxxxxx
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NOTES : Here is a good recipe for those monster zucchini you will probably
have this summer. It's from my ex-mother-in-law. I've made it several
times. It's a very good replacement for sweet pickle relish. hope you
enjoy it!