I have made this before and it's really good. You can use the gigantic zucchini for this.
Ingredients
- 10 cups shredded zucchini, (about 3 lbs.)
- 4 onions, chopped (4 cups)
- 1/4 cup pickling salt
- 5 cups sugar
- 2 1/4 cup distilled white vinegar
- 1 Tbsp. celery seed
- 1 Tbsp. ground turmeric
- 1 Tbsp. black pepper
Directions
Combine zucchini, onion and salt in large bowl. Cover and refrigerate 8 hours or overnight. Rinse zucchini mixture in colander. Drain; squeeze dry. Pat with paper towel to dry further. Place zucchini mixture, sugar, vinegar, celery seed, turmeric and pepper in large non-aluminum pot. Simmer 30 minutes, stirring.
Meanwhile, sterilize canning jars, lids and screw bands according to manufacturer's directions. Ladle hot relish through funnel into hot jars, leaving 1/4-inch headspace. Cover with lids; screw on bands. Process jars in large pot of simmering water for 15 minutes; jars should be covered by 1 inch of water. Remove jars to rack and cool. Test seals. Store in cool, dark place at least 2 weeks before using.
Yields: 7 half pints.
By Liz from Bisbee, Az
|
