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Zucchini Relish
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10 c. chopped unpeeled zucchini (7 medium)
4 c. chopped onion (4 large)
1 large sweet red pepper, chopped
1 c. (4 oz.) chopped green chilies
3 tbsp. canning salt
3 1/2 c. sugar
3 c. vinegar
4 tsp. celery seed
1 tbsp. ground turmeric
1 tsp. pepper
1/2 tsp. ground nutmeg
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In a large covered bowl, combine zucchini, onion, red pepper, chilies and canning salt. Chill overnight. Rinse thoroughly in colander. In a large pot, combine remaining ingredients; bring to a boil. Add zucchini mixture; simmer for 10 minutes. Pour hot mixture into hot jars, leaving 1/4-inch headspace. Seal and process in a boiling water bath canner for 10 minutes. Makes about 5 pints. |
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