Zucchini Relish

From Best Recipes from New England Inns

Miscellaneous Recipes | Pickles and Preserves Recipes

Yield: Makes about 12 pints

"This relish is a good way to use up some of that over-abundant zucchini you have in your garden. It can be used with meat loaf, stew, sliced meats, and even hot dogs. We serve it at dinner and cookouts. It is a favorite with our guests." --Knoll Farm Country Inn, Waitsfield, Vermont

• 1/3 cup pickling salt
• 12 cups coarsely ground zucchini
• 2 green peppers, coarsely ground
• 2 sweet red peppers, chopped
• 4 cups coarsely ground onions
• 1 teaspoon turmeric powder
• 1 teaspoon curry powder
• 1 teaspoon celery seed
• 1 tablespoon cornstarch
• 1/2 teaspoon pepper
• 3 cups vinegar
• 4-1/2 cups sugar

In large enamel pan, mix pickling salt into vegetables. Let stand overnight. Drain, rinse with cold water, and return to enamel pan. Mix together rest of ingredients and add to vegetables. Boil 20 minutes. Pour into sterilized jars and seal.

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