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Zucchini Relish

Guest Author - Sandy Moyer


Zucchini Relish

This relish is a good way to us all those extra zucchini. If you're using larger zucchini, use only the firm fleshy part and discard the spongy, seedy part.

  • 10 cups coarsely chopped zucchini - Do not peel the zucchini.
  • 4 cups chopped onion
  • 4 T. salt
  • 2-1/4 cups vinegar
  • 2 tsp. celery seed
  • 1 tsp. black pepper
  • 1 T. nutmeg
  • 1 T. turmeric
  • 2 T. cornstarch
  • 6 cups sugar
  • 2 cups chopped celery
  • 1 cup chopped green bell pepper

Preparation -
In a large mixing bowl, stir the chopped zucchini, chopped onion and salt together. Let the mixture stand overnight. Transfer to a colander to drain. Rinse under cold water. Squeeze out the excess water and place the mixture in a large stock pot.

Stir in the vinegar, celery seed, black pepper, nutmeg, turmeric, cornstarch, and sugar. Bring the mixture to a very low boil, reduce heat and cook gently for 30 minutes. Add the chopped celery and chopped bell pepper. Cook for an additional 30 minutes.

Spoon the relish mixture into pint jars and process in a boiling water bath for 15 minutes. This recipe yields 7-1/2 pints of relish.


From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce
This informative and easy-to-use cookbook features a wide array of recipes for seasonal, farm-fresh produce. This revised and updated third edition features 420 recipes plus information about more than 50 vegetables and herbs. It includes dsshes from growers, farm members, and home cooks who love vegetables, plus Special sections on community supported agriculture, the benefits of eating locally, seasonal cooking, recipes for kids, and much more.


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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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