Zucchini Relish

You heard right Zucchini relish, I made this last summer with some Zucchini that got away. Peel and take out the seeds and shred them. My daughter loved it and could not tell the difference between this and the relish that I had bought in the store. This recipe has to sit over night so allow time accordingly.

• 11 cups zucchini
• 4 cups onions
• 2 green peppers
• 2 red peppers
• 1/2 cup canning salt
• 1 tablespoon flour
• 1 teaspoon celery salt(I have just used seed)
• 1/2 teaspoon black pepper
• 2 1/2 cups cider vinegar
• 4 cups sugar

Directions

Grind the zucchini, onions, and the peppers; mix with the canning salt.

1. Let stand overnight.
2. Drain and rinse in cold water, drain and rinse again, and drain again.
3. Mix 1 teaspoon of turmeric and 1 teaspoon of nutmeg and add the flour, celery seeds, black pepper, sugar and vinegar.
4. Boil 20-30 minutes and put in clean jars and seal.