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Zucchini Relish

September 8, 2006
By Dorothy Benton of Newry
12 cups ground zucchini; remove large seeds

2 finely chopped peppers, 1 red, 1 green

5 large onions, ground

5 tablespoons salt

5 cups granulated sugar

2 1/2 cups vinegar

1 tablespoon mustard

3/4 teaspoons nutmeg

4 tablespoons cornstarch

3/4 tablespoons tumeric

1 1/2 teaspoons celery seed

1/2 teaspoon black pepper

Mix zucchini, peppers, onions and salt and let stand overnight. Rinse in cold water and drain well. Make syrup of rest of ingredients. Cook until mixture starts to thicken. Add ground ingredients and cook for 30 minutes. Stir often as it sticks to pan easily. Can in pint jars at once. Makes 6 pints.

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