Zucchini Relish
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My mom and I were talking about my aunt Elaine, mom’s sister, today. We were lovingly joking about how much Elaine loved zucchini and how she would go into full zucchini mode when her garden came into season. She would make zucchini bread and zucchini relish and a host of other zucchini recipes.
Elaine died in 1994, at the age of 45, from leukemia. I miss her.
In her memory, please enjoy her infamous zucchini relish recipe.
10 cups zucchini
4 cups onion
1 or 2 green or sweet red peppers
3 Tablespoons salt
4 cups sugar
2 tablespoons cornstarch
2 1/2 cups vinegar
1/2 teaspoon pepper
2 teaspoons celery seed
1 teaspoon dry mustard
1 teaspoon nutmeg
1 teaspoon turmericGrind zucchini, onions, and peppers. Add salt and let stand overnight.
Drain the veggies the following morning. Dissolve cornstarch in the vinegar and add spices, veggies, and other ingredients.
Boil 3 minutes.
Pack hot mixture into hot, sterilized jars and seal. Process in a water bath per canning instructions.
This will also keep in the refrigerator for a few weeks unprocessed.
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