Zucchini Relish

There is a comical story that goes along with this recipe.  For years I’ve been trying to get my grubby little hands on the Averill family’s secret zucchini relish recipe.  My grandmother died and no one wanted to share that recipe with me.  Finally, I twisted some arms, and broke some legs, and one of the relatives gave me the recipe.  Not long after that, I received a jar of zucchini relish from my cousin from the Hill side of the family – (the other side of the family).  He and his wife also included a copy of the Hill family’s secret zucchini relish recipe.  To my hysterical surprise, the Hill family recipe is identical to the Averill family recipe.  How do you suppose that happened? 

I'm taking a big chance giving the secret away, but seeing how they don't read my blog, I'm going to share it and no one will even know.  Enjoy, it really is a tasty relish.

12 cups shredded zucchini
4 cups finely chopped onions
4 cups finely chopped green/red peppers

Combine veggies in large glass bowl.  Sprinkle with 1 cup canning salt, cover with plastic wrap, and refrigerate overnight.  Drain and rinse well.

2½ cups white vinegar
6 cups sugar
¾ tsp nutmeg
1½ tsp celery salt
½ tsp black pepper
¾ tsp turmeric
2 tbsp cornstarch
1 tbsp dry mustard

Combine all ingredients except for the cornstarch.  Cook in preserving pot until it starts to thicken (about 30 minutes).  Stir often.  Add cornstarch mixed with a little water during the last 5-10 minutes of cooking.  Pour into hot sterilized jars and process in boiling water bath 10 minutes.

© Crackerberries 2012