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Zucchini Relish
Based on a recipe from the Greenjacket Ranch
Prep time: 12 hours
Cooking time: 15 minutes
Makes 4 Quarts
Shredded Zucchini (approx. 12 cups) could be 6 small or 1 extremely large
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4 Med Onions - shredded
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4 Bell Peppers ( 2 red and 2 green) - small dice
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2 Carrots - shredded
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5 TBS Salt
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2 ½ Cups White Vinegar
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6 Cups Sugar
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1 tsp Nutmeg*
1 tsp Turmeric
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1 tsp Dry Mustard
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1 tsp Celery Seed
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½ tsp Pepper
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4 TBS Cornstarch
Grate/shred
zucchini and onions. Sprinkle with 5 TBS of salt and let sit about 12 hours.
Rinse off salt, and drain.
In a large kettle: mix sugar, vinegar, turmeric, dry mustard. Bring to boil.
Add
zucchini, onions, and bell peppers (chopped fine), and finely grated carrots.
Boil
for 2 minutes.
(While boiling, prepare cornstarch first with cool water, then temper with some of
the hot zucchini mixture.)
Add
celery seed and pepper.
Add corn starch mixture, stirring constantly to avoid lumps.
Boil
for approx. 10 minutes.
Cool slightly, then spoon into glass jars. If canning for food storage, follow your usual canning directions from this point. Or store in glass jars in the refrigerator. It stays good for a few weeks (but rarely lasts that long!)
* optional I skip this because my husband is allergic to it.
