Zucchini Relish

 

10 C finely chopped zucchini

2 C white vinegar

4 C finely chopped onion

1 T. dry mustard

1 green bell pepper, finely chopped

1 T. cornstarch

1 sweet red pepper, finely chopped

1 tsp. celery seed

1 sweet yellow pepper, finely chopped

1 T. nutmeg

2 tsp. plus 4 T. salt

1 T. turmeric

4 C sugar

tsp. black pepper

 

Place all the chopped vegetables in a very large bowl.  Sprinkle 2 tsp. salt over them, mix well, and let them stand several hours or overnight. 

 

Drain the vegetables in a colander, rinse them with cold water, and drain again (This process draws water out of the vegetables so that the relish is not as watery.)  Rinse a second time and drain. 

 

Put the rinsed vegetables into a large kettle and add the 5 T. salt and the remaining ingredients. Bring to a boil and then simmer, stirring frequently for 30-45 min. or until thick. 

 

Pack the hot zucchini mixture into pint jars, leaving inch of head space on top.  Adjust 2-piece lids.  Process for 10 min. in a boiling-water canner.