Zucchini Relish
By Yankee Magazine|Dec 14 2007|
“This relish is a good way to use up some of that over-abundant zucchini you have in your garden. It can be used with meat loaf, stew, sliced meats, and even hot dogs. We serve it at dinner and cookouts. It is a favorite with our guests.” –Knoll Farm Country Inn, Waitsfield, Vermont
Yield
Makes about 12 pints
Ingredients
1/3 cup pickling salt
12 cups coarsely ground zucchini
2 green peppers, coarsely ground
2 sweet red peppers, chopped
4 cups coarsely ground onions
1 teaspoon turmeric powder
1 teaspoon curry powder
1 teaspoon celery seed
1 tablespoon cornstarch
1/2 teaspoon pepper
3 cups vinegar
4-1/2 cups sugar
Instructions
In large enamel pan, mix pickling salt into vegetables. Let stand overnight. Drain, rinse with cold water, and return to enamel pan. Mix together rest of ingredients and add to vegetables. Boil 20 minutes. Pour into sterilized jars and seal.
