Edna’s Fabulous Zucchini Relish

Okay, so I went out to look at the zucchini plants — way too many zukes this year — and found a ball bat. I try to keep up with them, but it seems like I turn around twice and there’s a five pound zucchini out there. What to do? Make relish.

This recipe came from my dear grandmother, Edna Gutzmer. It’s a sweet pickle relish, using zucchini instead of cucumbers. Please share it.

Edna’s Fabulous Zucchini Relish

10 cups zucchini

4 cups onion

Grind together (I shred it with the Cuisinart) and let stand in the refrigerator overnight with 1 cup of salt. In the morning, rinse with cold water and squeeze out excess.

Add:

2-1/4 cups cider vinegar

4 cups sugar

2 Tablespoons celery seed

2 Heaping Tablespoons mustard seed

1/2 teaspoon pepper

2 large green peppers, chopped

and 1 teaspoon each of nutmeg, turmeric, and cornstarch

Simmer for 30 minutes

Pack hot into sterilized canning jars, leaving 1/2″ head space, process in a hot water bath for ten minutes. Will make 6-8 pints.

Or… pack into half pints and give them away as Christmas gifts!

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