The zucchini is multiplying! I know that many people do not can from their gardens any longer, but then I hear about those who are new to canning; so this skill is not dying. I have made this relish for several years and it is much tastier than cucumber relish. This recipe yields about eight pints and does take a little effort to make, but the end result is worth the time.

The question has come up about peeling zucchini for recipes. I do not peel them, but that is a personal preference; maybe because I am too lazy!

Zucchini Relish

10 Cups zucchini, ground

4 Cups onions, ground

2 Large green peppers, chopped

2 Sweet red bell peppers, chopped

4 Tablespoons salt

Mix all together and let stand overnight, rinse well and drain.

Add brine-

3 Cups white vinegar

4 1/2 Cups sugar

1 Tablespoon cornstarch

1 Tablespoon nutmeg

1 Tablespoon cinnamon

1 Tablespoon dry mustard

1 Teaspoon turmeric

2 Teaspoons celery seed

1 Teaspoon black pepper

Mix the vegetables and brine together and boil 30 minutes, stirring occasionally.

Pack in sterilized pint jars and process jars 15 minutes in boiling water bath.

Questions or comments:

marlisz@aol.com

by Marlis Ziegler
Columnist