Zucchini Relish

This is a terrific recipe that a patron of the New Albany Farmer’s Market gave to me several years ago.  Lynn, used to stop by and purchase the largest zucchini that we had available. One day I asked what she used all of them for, she told me she took the home to Terre Haute (Indiana) to a friend and that her friend made zucchini relish with them.  She went on and on about how delicious it was and how she used it in her tuna and potato salad.  I thought it was worth trying so I asked for the recipe, and in a few days she had e-mailed the recipe to me. Time passed by and I kinda forgot about that recipe, then one Saturday our customer showed up and handed me a jar of relish. What a pleasant surprise that was.

Kenny  is the tuna salad maker so when we went home that afternoon he made tuna salad with the relish; he stuffed a few tomatoes and we have been making the relish every year since.  I personally like it in my homemade egg salad the best, but we use it in everything. (My egg salad recipe will be posted next!)

Here is the recipe, I hope you enjoy it as much as we do…

10 c. ground zucchini

4 1/2 c. ground onion

3 red peppers, diced fine

3 green peppers, diced fine

3/4 c. salt

Let stand overnight, wash twice and drain.  Place zucchini, onion and peppers in pot and add:

6 c. sugar

2 1/2 c. vinegar

2 tsp. cornstarch

1 tsp. dry mustard

2 tsp. turmeric

2 tsp. celery seed

Heat until comes to a boil, simmer for 15-20 minutes.  Put in sterilized jars and seal.

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