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  • The Maccan Family's Zucchini Relish

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    The Maccan Family's Zucchini Relish
    Servings: 5
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 5 c. Grated zucchini
    • 2 c. Grated onions
    • 6 1/2 tsp Salt
    • 1 c. Diced green pepper (1/8")
    • 1 c. Diced red pepper (1/8")
    • 2 1/4 c. Water
    • 1 1/4 c. White vinegar
    • 2 tsp Nutmeg
    • 2 tsp Dry mustard
    • 1 1/2 tsp Turmeric
    • 1 1/2 tsp Cornstarch
    • 1 tsp Celery salt
    • 1/4 tsp Black pepper

    Directions

    1. Roe Griffith of Kansas City gave me her favorite zucchini-relish recipe, from her mother's family, the Maccans. Not I share it with you to make and enjoy all summer long as a topping for burgers, sandwiches and cool meats. This relish is so yummy and easy to make, you'll want to keep some on hand all year long.
    2. 1. Place zucchini, onions and salt in a large bowl; mix well and cover. Chill overnight. The next day, place mix in a fine strainer. Drain well, rinse under cool water and drain again for 1 hour.
    3. 2. Place mix in a heavy pot and remaining ingredients. Bring to a boil and simmer, stirring occasionally, 30 min.
    4. 3. Cold completely and store, covered, in the refrigerator for up to 4 weeks. Or possibly sterilize 3 or possibly 4 pint-sized canning jars in boiling water.
    5. Fill with relish, seal and process in boiling water for 10 min.
    6. Carefully remove jars with tongs. Let rest till relish comes to room temperature. Store in cold, dark place for up to 6 months.

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