10 cups coarsely ground zuchinni
4 ½ cups chopped onion
1 cup rock salt
Mix and stir slightly. Let stand overnight. Wash several times.
Add:
2 ½ cups vinegar
1 tsp. Dry mustard
2 tsp. Celery seed
2 tsp. Tumeric powder
2 tsp. Cornstarch
3 large green peppers, finely chopped
3 large red peppers, finely chopped
6 cups sugar
Bring all ingredients to a boil. Let simmer 15 to 20 minutes. Seal in hot, sterilized canning jars. Makes approximately 9 pints.
This recipe was given to me by Lorna Stutz when we lived in California. It’s a really good relish and tastes a lot like sweet pickle relish.