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2/3 cup white vinegar
1/4 cup water
1/2 tsp. salt
1/2 tsp. celery seed
1 tsp. mustard seed
3/4 cup sugar (or to taste)
1 medium (4 oz.) onion (use purple for color)
3 medium (1 lb.) zucchini, shredded (do not peel)
1 medium cucumber, peeled and seeded

Combine first 6 ingredients in saucepan and bring to boil. Add
vegetables and boil for 5 minutes. With a canning funnel, pour into
pint jars; cover with lids. Cool and refrigerate.

I get about 4 pints out of one batch. Relish will last for
several weeks. I've added 1/2 tsp. of dill and 1/2 a chopped
jalapeno for different variations.

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