I HAVE to share with you my wife’s recipe which I personally LOVE! If you like the flavor of vinegar AND want to get rid of your massive quantities of zucchini, give this a shot:
10 cups zucchini, 4 cups onion, 5 tablespoons salt
Grate (food processor) the above ingredients and let stand overnight. Drain and rinse in the morning. Put in large pan and add:
6 cups of sugar, 2 1/4 cups cider vinegar, 1tsp each of Nutmeg, dry mustard, tumeric, and corn starch, 2 tsp celery seed, 2 tsp cinnamon, 2 red and 2 green peppers finely chopped.
Cook for 30 minutes. Seal hot relish in sterile jars. Follow proper sterile canning methods (see Kerr or Ball website for instructions).
Botanical Interests, Inc.