Zucchini Relish by whodunitrdr


"This is a recipe that Mom got from a friend over 40 years ago. It was always our go-to recipe for relish. A food processor works well for chopping all the veggies (and is neater than the old food grinder we used to use)."
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Serving size has been adjusted!
Original recipe yields 112 servings

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  • Prep

  • Cook

  1. Combine zucchini, onion and salt, let stand overnight, then drain and rinse in cold water.
  2. Add remaining ingredients, mix well and bring to a boil.
  3. Simmer 30 minutes, then ladle into hot pint jars and seal.
  4. Process in hot water bath for 15 minutes.
  5. Remove from canner and let cool on towel, check for seal after cool.
  6. Makes about 7 pints.


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