Zucchini Pepper Relish
By: Sarah Donnell
Published: Friday, December 10, 2010 - 1:02am

Ingredients




10 cups grated zuccini
4 cups chopped onion
2 green peppers grated
5 tablespoons canning salt
2 1/2 cups white vinegar
5 cups sugar
2 teaspoons dry mustard
2 teaspoons celery seed
2 teaspoons turmeric
1 tablespoon cornstarch
1/2 teaspoon freshly-ground black pepper

Preparation

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