Zucchini Harvest Recipes
by Sarah Bresher Wallen
2 cups finely chopped or grated zucchini (i use grated)
1 cup finely chopped onion
1/2 cup finely chopped sweet green pepper
1/2 cup finely chopped sweet red pepper
2 tablespoons salt
1 3/4 cups sugar
2 teaspoons celery seed
1 teaspoon mustard seed
1 cup cider vinegar
Combine all veggies and sprinkle with salt; cover with cold water. Let stand 2 hours. Drain; rinse and drain thoroughly.
Combine remaining ingredients in a large sauce pot.
Bring to a boil. Add veggies; simmer 10 minutes.
Pack hot relish into hot jars, leaving 1/4 inch headspace.
Remove air bubbles. Adjust 2 piece caps.
Process 10 minutes in a boiling water canner.
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