This is a recipe Roxy and I have often made together. Canning with a friend, always makes the work go quickly.I love this relish on hamburgers, hotdogs, chicken or tuna sandwiches, and. of all things, cheese sandwiches.
10 cups chopped zucchini
4 large onions - chopped
4 large green peppers - chopped
4 large red peppers - chopped
2 1/2 cups cider vinegar
4 cups sugar
2 Tbs cornstarch
1 tsp turmeric
2 tsp celery seed
1 tsp dill weed (optional)
1/4 tsp pepper
Bring all ingredient to a boil, then simmer for 30 minutes.
Ladle into hot jars, leaving 1/2 inch head-space. Process in boiling water bath about 15 minutes;
add one minute of processing time for every thousand feet above sea level.
Makes 7 pints
When I made Zucchini relish this year, I had everything I needed in the garden, with the exception of the sugar, salt and a couple of spices. That made it a nice way to use up those green peppers as well.