Flora's Zucchini Relish
From Holly
In the early 70's, my
friend Flora Ogan gave me this recipe for Zucchini Relish and the zucchini!
I liked to can, so I tried it out and it was a keeper. It had been given to her
by her mother, I think. Since then, this recipe for Zucchini Relish has become
a real favorite at our house. We use it in place of pickle relish. In fact my
husband will eat it straight out of the jar! So if you have too many zucchini,
try this recipe for zucchini relish and you can stop leaving your extra zucchini
on your neighbor's porch when they aren't home.
Flora's Zucchini Relish
10 cups of ground zucchini, unpeeled (originally I grated the zucchini, now I
use the food processor)
4 cups of ground onions
1 green pepper, ground
1 red pepper, ground
5 T. salt
Combine the
vegetables and sprinkle with salt. Cover with ice cold water and let stand for
3-4 hours. Drain and rinse until no longer tastes salty (3-4 times).
Combine the following
in a large cooking pot:
4 cups cider vinegar
2 cups sugar
1 T. turmeric
1 T. mustard seed
1 t. dry mustard
2 t. celery seed
Heat until boiling, add vegetables and return to boil. Pack, boiling hot, into
hot pint jars and seal, leaving about 1/4 inch head room. Process in water bath
for 10 minutes. Makes about 7 pints.
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