Title: Confetti Zucchini Relish
Categories: Condiment Vegetable Blank
Yield: 16 Servings

COUNTRY WOMAN, DATE UNKNOWN
10	c	Zucchini, chopped
4	c	Onion, chopped
5	tb	Salt
1		Sweet red pepper, chopped
1		Green pepper, chopped
3	c	Sugar
2	tb	Cornstarch
1	tb	Turmeric
2	ts	Dry mustard
2	ts	Celery seed
1/2	ts	Pepper
2 1/2	c	Cider vinegar

Combine zucchini, onion and salt; let stand overnight. Rinse and drain well. Place in a large kettle or Dutch oven along with remaining ingredients; cook until mixture thickens, stiring constantly. Do not overcook. Pack hot into hot sterilized jars, leaving 1/4 inch headspace. Adjust caps. Process 10 minutes in a boiling water bath. Yield: 16 half-pints.

From: Dodie Strobel of Grants Pass, OR

Posted on GEnie Food & Wine RT Dec 04, 1992 by L.SHOGREN1 [NorCal Linda]

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook moderator at net/node 004/005

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