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Sweet Zucchini Relish

Submitted by Debbie Moyer, Auburn, PA

Debbie makes and preserves this unique relish every year because it's so versatile. "My husband likes it with hot dogs. Whenever I make a macaroni salad or potato salad, I put this in there, rather than sweet relish," she says. "Whatever you use sweet relish in, you can use this zucchini relish."

Ingredients

  • 10 cups grated zucchini (about 5 lbs.; you don’t need to peel)
  • 4 cups chopped onion
  • ¼ cup salt
  • 5 cups sugar
  • 2¼ cups white vinegar  
  • 1 Tbsp. celery seeds
  • 1 Tbsp. ground turmeric
  • 1 Tbsp. pepper

Directions

Combine first 3 ingredients in a large bowl, cover, and refrigerate 8 hours or overnight. Transfer zucchini to a colander, rinse under cold water, drain well, and press between 2 layers of paper towels. Combine zucchini mixture, sugar, and remaining ingredients in a Dutch oven. Bring to a boil over medium-high heat; reduce heat to medium, and simmer 30 minutes, stirring often. Pack hot mixture into hot, sterilized jars, filing to ½ inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, screw on bands. Process in boiling-water bath, 15 minutes.

Yield: 9 half pints.