Zucchini Relish
Posted by Trish | Under Dinner, Sides Friday Jun 4, 2010 Submitted by Michelle Fawver
| 10 c. small – med zucchini | 4 c. onions | |
| 1 red pepper | 1 green pepper | |
| 4 tbsp salt | 2½ c. apple cider vinegar | |
| 3 c. sugar | 1 tbsp nutmeg | |
| 1 tbsp dry mustard | 1 tbsp turmeric | |
| ½ tsp black pepper |
Grind or chop finely the zucchini, onions, red & green peppers. Add salt. Let stand in a covered bowl overnight. After letting stand, drain & rinse in cold water. Drain again. Add remainder of ingredients. Cook 30 minutes until hot & lightly bubbling, stirring often.
To seal in jars, place mixture into scalding pint jars. Close with hot seals & place, upside down, on a clean town until cool.
Chef’s Note: This is better than pickle relish.
