Title: Zucchini, Onion and Red Bell Pepper Relish
Categories: Canning Relish Southern Vegetable
Yield: 1 Servings

6	c	Coarsely chopped zucchini* - (abt. 2.5 lbs.)
1 1/2	c	Chopped onions - (2 to 3 medium onions)
3	tb	Pickling salt
6	md	Red bell peppers - seeded and chopped
4 1/2	c	Cider vinegar
2	c	Sugar
1	tb	Dry mustard
2	ts	Celery seed
1	ts	Yellow mustard seed
1	tb	Turmeric
1/2	c	;Water

*Glenn writes: "This crisp, old-fashioned relish is more appealing and attractive if the zucchini is cut in spirals with a Mouli rotary cutter; however, all the chopping can be done in a processor."

Combine zucchini, onions and salt in a large bowl. Mix thoroughly. Cover and refrigerate overnight.

Next morning, drain the vegeables in a colander and rinse with cold water. Drain thoroughly.

Chop red bell peppers and drain well.

Combine vinegar, sugar, mustard, celery and mustard seeds, turmeric and 1/2 c. water in a non-reactive large pan. Bring to a boil, stirring constantly until the sugar has dissolved.

Add the zucchini, onions and bell peppers and bring to a boil. Lower the heat and simmer the mixture 10 to 12 minutes, stirring frequently. Take a few spoonfuls of the juice and cool it quickly in the freezer to taste for salt. Add a tsp. of salt at the last minute of boiling if needed.

Ladle the boiling relish into hot, sterilized jars. Make sure the vegetables are well-covered with juice, but leave 1/2" head space. Seal and process at once (10 minutes in a boiling-water bath canner). Or refrigerate, in which case sealing the jars isn't necessary.

Yield: About 6 pints.

Note: Keep a close eye on the vegetables as they cook. They must remain crisp. Tasting is the best test of all.

Recipe from Camille Glenn in her 09/05/90 "Flavor to Taste" column in "The (Louisville, KY) Courier-Journal." Pg. C4. Posted by Cathy Harned.

From: Jr Byers Date: 13 Feb 98

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