Aunt Louise’s Zucchini Relish

from my husband’s great aunt, Louise Cooper Purinton

5 cups chopped unpeeled zucchini (2-3 large)
2 cups chopped onion (about 2 med)
1/2  red bell pepper *
1 1/2  Tbsp salt
1 1/8  cups vinegar
2 1/2  cups sugar
1 1/2  tsp pepper
1 1/2  tsp mustard seed
1 1/2  tsp turmeric
1 Tbsp celery seed
1/2  tsp nutmeg

Directions

  1. Grind vegetables to pickle relish consistency. Add salt. Put in large bowl & cover with water. Let stand overnight.
  2. Drain. Rinse with cold water. Drain well.
  3. Place in large pot. Add remaining ingredients. Cook for 15 minutes.
  4. Pack into jars & seal. Process for 5-10 minutes in boiling water bath.
  5. Makes about 4 pints.
  • Variations:
    • substitute carrot for bell pepper – it’s mostly there for the color
    • substitute cucumber or other veggies for zucchini (total 5 cups veggies)
    • substitute apple cider vinegar for white vinegar
    • substitute garam masala for turmeric (will be sweeter & a little spicier)
    • substitute saffron or annatto (achiote) for turmeric if you only want the color

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