Zucchini Relish – Oregon Collection


10 cups zucchini (2 real large – take out seeds)
4 whole onions
2 green pepper
1 red pepper or 1 shredded carrot

5 tablespoons plain salt

4 cups sugar
2 1/4 cups vinegar
2 tablespoons mustard seed
2 teaspoon celery seed
2 tablespoons corn starch
1 tablespoon turmeric


Medium grind zucchini, onions, green peppers, and red pepper or shredded carrot.  Mix together and add 5 tablespoons plain salt – let stand overnight. 

Rinse well and drain. 

In an 8-quart kettle; add the mixture, sugar, vinegar, mustard seed, celery seed, corn starch, and turmeric. Bring to a boil and continue boiling 30 minutes – stirring often. 

Put in jars and seal while hot. 

Makes 6 pints. 

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