Zucchini Relish
By: Anonymous
Published: Saturday, December 19, 2009 - 12:47am

Ingredients




 cup pickling salt
12 cups coarsely ground zucchini (about 12 medium)
2 coarsely ground green bell peppers
2 chopped red bell peppers
4 cups coarsely ground onions
1 teaspoon turmeric
1 teaspoon curry powder
1 teaspoon celery seeds
1 tablespoon cornstarch
1/2 teaspoon pepper
3 cups cider vinegar or white vinegar
4 1/2 cups granulated sugar

Preparation

1 In large enamel or stainless steel pot, mix pickling salt into zucchini, green and red peppers, and onions. Let stand overnight. Drain and rinse with cold water. 2 Meanwhile, wash 9 pint jars and fill with hot water until needed. Prepare lids as manufacturer directs. 3 Mix together turmeric, curry powder, celery seeds, cornstarch, pepper, vinegar and sugar; add to vegetables. Boil 20 minutes. 4 Ladle hot relish into 1 hot jar at a time, leaving 1/4 inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. 5 Process in a boiling-water canner for 10 minutes (15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet). -