10 c. zucchini
4 c. onions
2 each red and green peppers
or 4 green ones
Grind or chop finely. Combine these in a large enamel,
stainless steel or plastic bowl. Mix in 1/2 cup pickling salt
or kosher salt. Let stand for 12 hours. Drain, rinse well and
drain again. Bring to a boil:
2 1/2 c. cider vinegar
4 c. sugar
2 Tbsp. celery seed
2 1/2 tsp. mustard seed
2 tsp. turmeric powder
1 Tbsp. nutmeg
Mix with the zucchini mixture and let stand 2 hours.
Bring to a boil and add 4 tablespoons cornstarch dissolved in
1/2 cup vinegar. Simmer for 20 minutes. Pour into hot,
sterilized canning jars; top with hot, sterilized canning lids.
This "hot dog" relish is the best I've ever tasted. No
one can believe that is is made with zucchini squash instead of
cucumbers. Makes about 6 pints.
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