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Spicy Zucchini Relish

relishes/preserves, vegetables

4 1/2 pounds small zucchini
1 1/2 pounds onions
1 pound sweet green peppers
1/3 cup pickling salt
2 1/2 pounds small sweet red peppers
3 cups packed brown sugar
3 cups white vinegar
1 tablespoon cornstarch
2 teaspoons celery seed
2 teaspoons mixed pickling spice
1 teaspoon ground turmeric
1 teaspoon dry mustard
1 teaspoon nutmeg
1 teaspoon coarsely ground black pepper

In meat grinder or food processor, finely chop zucchini, then onions, then green peppers. In large stainless steel kettle or large glass bowl, stir together chopped vegetables and salt. Cover and refrigerate overnight. Next morning, rinse vegetables well in sieve under cold running water. Return to kettle. In meat grinder or food processor, finely chop red peppers. Add to kettle along with sugar, vinegar, cornstarch, celery seed, picking spice, turmeric, mustard, nutmeg and pepper; mix well. Bring to boil; cook, uncovered, stirring often, over medium-high heat for 30 minutes or until thickened. Pour into hot sterilized jars, leaving 1/8-inch headspace. Seal immediately; let cool. Store in cool, dark, dry place.

Contributor: Canadian Living - August, 1987

Yield: 10 cups

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