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Sunday, July 25, 2010

Sweet Relish



Relish

10 Cups grated cucumber, zucchini, yellow squash or a combination
4 cups onions grated
5 Tablespoons salt
2.5 cups vinegar
5.5 cups sugar
1 tsp nutmeg
1 tsp dry mustard
1/2 tsp pepper
2 tsp celery seed
1 tsp cornstarch
1 green pepper grated
1 red pepper grated

Mix the first three ingredients and let stand overnight. Next morning, drain and rinse with cold water. Add remaining ingredients. Boil for 30 minutes, stirring often. Seal in hot jars. (I process for five minutes in a hot water canner.)

3 comments:

Deb said...

You have been busy! I've never thought of using zucchini for relish...may have to try that if ours ever start growing. Our garden was late getting in, so we still aren't getting much yet, although I will be pickling beets soon! :) Can't wait till we get more from our garden.

WeldrBrat said...

Do you know what the trade off on the ingredients for the Dill Relish is?

Thanks, Tammy!

Anonymous said...

Can use extra green tomatoes for both relish, salsa & piccalilli. We love relish on homemade beans. I make ours very spicy with cinnamon, ginger, cloves, turmeric and maybe a little hot peppers.