VERMONT ZUCCHINI RELISH RECIPE by Vermont Innovative Needlecrafts © 2014
Ingredients (makes 8 pints):
10 cups grated zucchini squash (seeds removed)
4 cups finely diced onion
5 tsp salt
2 1/2 cups apple cider vinegar
6 cups sugar
1 large green pepper (finely diced)
1 large red pepper (finely diced)
2 tsp celery seed
1 tsp turmeric
4 tsp corn starch
1. Combine the grated zucchini, diced onion and salt in a large covered stock pot. Let stand overnight. The next day, rinse and drain well.
2. Add all remaining ingredients except corn starch. Cook 15 minutes on medium heat, stirring occasionally.
3. Mix corn starch with small amount of cold water and add to cooked mixture.
4. Pour into hot sterile jars, seal and process in boiling water bath for 10 minutes.
Note: The jars can also be stored in the refrigerator for several months (without the need for the boiling water bath).