Zesty zucchini relish
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Zesty zucchini relish
  Zucchini    Relish    Pickles    Canadian  
Last updated 6/12/2012 12:56:28 AM. Recipe ID 18674. Report a problem with this recipe.
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      Title: Zesty zucchini relish
 Categories: Pickles, Canadian
      Yield: 6 Servings
 
  4 1/4 lb Zucchini, quartered 14 med.
  1 1/2 lb Onions, quartered, 5 medium
      1 lg Sweet green pepper
      2 lg Sweet red peppers
    1/3 c  Pickling salt
  2 1/2 c  Sugar
      1 tb Ground nutmeg
      1 tb Ground tumeric
  2 1/2 c  White vinegar
      4 tb Prepared horseradish
      1 lg Hot pepper w/seeds chopped
 
  Good with hot dogs.
  
  Fit food processor with metal blade.  Chop zucchini to yield 12 cups
  and onions 4 cups.  Place in a large glass, stainless steel or enamel
  bowl. Remove seeds and membrane from sweet green and red peppers.
  Finely chop green pepper; cut red pepper into 1/4 inch cubes; add
  both to zucchini. Stir in pickling salt.  Let stand overnight.
  
  PRESERVING DAY Drain vegetables; rinse with cold running water and
  drain into cheesecloth-lined colander, twisting cheesecloth to remove
  excess moisture.
  
  Fill boiling water canner with water.  Place 6 clean pint mason jars
  in canner over high heat.
  
  Place vegetables in a large stainless steel or enamel saucepan.  Stir
  in remaining ingredients and bring to a boil.  Reduce heat and simmer
       45    minutes until thick.
  
  Place snap lids in boiling water; boil 5 minutes to soften sealing
  compound.
  
  Ladle relish into a hot jar to within 1/2 inch of top rim.  Remove air
  bubbles by sliding rubber spatula between glass and food; readjust
  head space to 1/2 inch.  Wipe jar rim removing any stickiness. Center
  snap lid on jar; apply screw band just until fingertip tight. Place
  jar in canner. Repeat for remaining relish.
  
  Cover canner; return water to a boil; process 15 min at altitudes up
  to 1000 feet.  Remove jars.  Cool 24 hours.  Check jar seals (sealed
  lids curve downward.)  Remove screw bands (if desired).  Wipe jars,
  label and store in a cool, dark place.
  




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Recipe ID 18674 (Apr 03, 2005)

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