This is Grandma Earlene's famous zucchini relish recipe. It is deliciously better than any relish from the store and another perfect way to use lots of zucchini - even the enormous ones.
10 C packed shredded zucchini (up to 12 C)
1 large onion chopped/shredded
5 T salt
combine above ingred and let stand overnight (at least 12 hrs), drain liquid, rinse with cold water, squeeze out all the water you can
1 green pepper, shredded
1 red pepper, shredded
can add carrot for more color
4 C sugar
2 1/2 C vinegar (reg white)
1t tumeric
1T ground dry mustard
1t celery seed
Add above ingred to zucc/onion mix in large stockpot. Bring to boil, simmer 3 minutes, pack into pint jars with 1 inch head space. Process in hot water bath 10 minutes.
I use my food processor to shred all the veggies. I also have added hot peppers, to my husband's delight. Refrigerate after opening. This makes a great gift - everybody loves it. We use it on all kinds of sandwiches. Yum! Feel free to substitute the veggies - my mom even used all cucumber instead of zucchini and it was super. I've used mostly yellow summer squash, also. Could use more peppers with few zucchini too - the overnight brining step really helps keep the veggie crisp.
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