Zucchini Sweet Pickle Relish-Canning Recipe

This is a great relish for hot dogs, hamburgers, sandwiches, etc.  

10 c. zucchini, peeled and grated

 3  c. onion, chopped

 5  T. salt (Don't worry!  The salt is rinsed off after helping to draw out the liquid in the zucchini and onions overnight). Mix well and let stand in refrigerator for 5 hours (or overnight).

Drain off liquid (using a large colander works well for this). Rinse grated zucchini and onions and drain again. Set aside and make sauce. 

Sauce:

4 1/2 c.   sugar

       1 T.  dry mustard

       1 T.  corn starch

   3/4 t.  turmeric

1 1/2 t.   celery seed

1 1/2 t.   pepper

2 1/2 c.  vinegar

   3/4 t.  nutmeg

1 sweet red bell pepper, chopped (optional)

1 green bell pepper, chopped

In a large pot cook sauce for 10 minutes (boils over easily).  Add zucchini and onions and cook 30 minutes more.  Put in hot pint bottles and water bath for 10 minutes.  Makes about 6 pints.