Yummy in My Tummy: Zucchini Relish

Last weekend, I had a two day Zucchini Fest at my house.  I had oodles of zucchini so I spent the weekend making 2 types of zucchini bread, zucchini cake, and zucchini relish.  Since I am participating in Ott, A's Canning Week Party, I will share the recipe for the relish.

Take clean zucchini and cut into chunks.  Pulse in a food processor until it appears to be a tiny dice.  Be careful not to process too long or it will become too mushy! Do the same with 2 onions.

Mix the zucchini and onions with pickling salt and refrigerate overnight.

The next day, rinse the mixture with cold water and drain well!

Add green pepper, sugar, vinegar, dry mustard, turmeric, celery seed, and pimento and simmer for 30 minutes.

Put into jars and process for 10 minutes in a water bath.

YUM!  This relish can be substituted anywhere that cucumber relish is used!

10 cups coarsely ground zucchini

2 large onions

5 T. pickling salt

4 C. sugar

2 1/4 C. vinegar

1 t. dry mustard

1 t. turmeric

1 t. celery seed

1 chopped green pepper

1 small can pimento