Zucchini Relish
(from the Colorado Cache Cookbook)
12 cups coarsely ground zucchini, unpeeled (I shredded mine)
5 medium onions
1 green bell pepper
1 red bell pepper
5 tablespoons salt
3 cups sugar
2 1/2 cups cider vinegar
2 tablespoons cornstarch
1 teaspoon mustard seed
1 teaspoon turmeric
2 tablespoons celery seed
Coarsely grind onions and peppers and mix with zucchini and salt. Let stand for 3 hours. Drain and rinse well. Make syrup of remaining ingredients, boiling until sugar dissolves and mixture thickens. Add to vegetables and cook 20 minutes. Ladle into hot, sterilized jars and seal immediately. (After putting the lids on I acutally put the jars in a boiling water bath for 5 minutes as an extra precaution.)
I got 10 half pint jars plus a little extra. Can't wait to eat some hot dogs or burgers smothered in it! Or maybe some crackers with cream cheese and some relish on top. Mmmm...yummy! A great way to use up some of the ever abundant zucchini!
(I am hoping to begin writing some more on my blog again...I keep going thru these phases where I completely and utterly just forget or don't want to write even though I would have many things to write about.)
Blessings!
Amber
