Did Someone Say Zucchini Relish?!?!

It's that time of year again when everyone has an abundance of zucchini in their garden.  About 10 or more years ago, my mother-in-law and I made our first batch of zucchini relish.  We have a recipe passed on to us by my Aunti Ann in-law.  This stuff has a strange cult following, the people who love it, really, really love it.  Two years ago I had a friend actually buy me zucchini to make some relish because she had to have her fix.  I have to admit, it's pretty good stuff.  We eat it on just about everything - ham, chicken, turkey, burgers, salmon - it's all good.

So, to start out, you need to get yourself a 50 year old food processor.  Yup!  Everytime I make relish I have to use this food processor, my new, fancy food processor just doesn't get it done like this one.

My Mother-In-Law's Food Processor
(She received it as a wedding gift)

Here is the ingredient list. I always go over and sometimes it works, sometimes it doesn't but this is a good place to start.

10 C. Shredded Zucchini
4 C. Thin Sliced Onions
1 Lg. Green Pepper Chopped
3 T. Salt

John shredding the zucchini

Put all this stuff in a large bowl, cover with water and let it sit overnight.




That food processor makes the best shreds!




Green Pepper!



Onion!



Zucchini mixture covered with water.

2.5 C. Cider Vinegar
5 C. Sugar
1 T. Black Pepper (you can adjust to your taste)
1 t. Tumeric
1 T. Dry Mustard
2 t. Celery Seed

The next day, drain  your zucchini and  put it in a large pot with the above ingredients.  Bring mixture to a boil and cook for 30 minutes. 

Fill sterile jars and seal.  Easy peasy, lemon squeezy - right?!?! 



Voila!  Zucchini Relish!