Zucchini Relish

 12 cups shredded unpeeled zucchini

3 cups chopped onion

5 tablespoons canning or Himalayan/Real salt

About 1 cup sugar (the original recipe called for 6 cups, but that is WAY too much.)

2 ½ cups white or AC vinegar

1 red bell pepper, chopped (optional, but traditional as it gives color)

1 green bell pepper, chopped

1 tablespoon cornstarch or arrowroot

1  teaspoon celery seed

¾ teaspoon ground nutmeg

1 teaspoon ground turmeric

½ teaspoon ground black pepper-optional

1 tsp dry mustard

 

 Mix salt and zucchini. Cover, refrigerate overnite.  Drain zucchini and rinse. Squeeze out excess water; set zucchini aside. (I have also made it with fresh zucchini and just sprinkled a 2 tsp of salt on it, waiting for assembling the rest of the ingredients.)

Place sugar, vinegar, peppers, and cornstarch into a large pot. Add celery seed, nutmeg, turmeric, and black pepper. Stir to combine, then add drained zucchini. Bring to a boil over medium heat; reduce heat to medium-low and simmer 20- 30 minutes. Can be stored in the fridge or water bath processed in half pints for 20 mins.

Topping for burgers, hot dogs, sausage and sandwiches.

Add to salads, such as, potato, macaroni, egg salad, chicken salad, or tuna.

Thousand Island Dressing

Add to deviled eggs.

Add to mayonnaise or ketchup for a different condiment.