Zucchini Relish Recipe?

[bluelacedredhead]

I'm reading Barbara Kingsolver's book Animal,Vegetable,Miracle. She mentions that her Mother developed a good recipe for Zucchini Relish out of necessity one bountiful season. ;D
Unfortunately, Ms. Kingsolver didn't feel the need to share said recipe with her readers either in the book or on her website.

So when I saw that folks here were looking into other canning recipes today, I thought I too would jump on the bandwagon and ask after Zucchini Relish before the season is upon us.

TY

[deanriowa]

Here is a zucchini Relish recipe I found I think on Gardenweb, not sure though and I am including a bread and butter type recipes as well, which I think are from IDig.

Linda Lou's zucchini relish
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Zucchini Relish
10 cups ground zucchini
3 cups ground onion
5 tablespoons salt
4 1/2 cups sugar
1 tablespoon dry mustard
3/4 teaspoon tumeric
1 1/2 teaspoon celery seed
1/2 teaspoon black pepper
2 1/2 cups cider vinegar
3/4 teaspoon nutmeg
1 red bell pepper, ground
1 green bell pepper, ground
Using coarse grinder, grind zucchini and onion. If large zucchini are used, remove seeds before grinding. Combine zucchini and onion with salt and let stand overnight in the refrigerator. Drain thoroughly.
Combine sugar, dry mustard, turmeric, celery seed, pepper, vinegar and nutmeg. Cook over medium heat until it begins to thicken; then add ground bell peppers and cook on low heat for 30 minutes or until desired consistency is reached.
Pour into pint jars, leaving 1/2 inch head space. Adjust lids.
Process in boiling water for 15 minutes.
Yield: 6 pints


Squash Pickle(Bread & Butter)
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8 cups sliced squash sliced
1 red bell pepper sliced or chopped
1 green bell pepper sliced or chopped
4 med onions sliced

--use what bell peppers you have,if you don't have any, just use squash and onions.

--soak in ice water for 2 hours with 1/3 cup of salt. Drain when mixing with spices.

3 cup vinegar
3 cup sugar
1 tsp mustard seed
1 tsp tumeric
1 tsp celery seed
1/2 tsp black pepper

Boil syrup,than add vegetables, bring to a boil for 3-5 minutes.Pack in jars and seal.
water bath for 5 minutes


Zucchini Pickles Ball Blue Book
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Yield: about 4 half-pints
2 lb zucchini, sliced (about 8 small)
1/3 lb onion, quartered
1/4 c. canning salt
2 c. sugar
2 tsp. mustard seed
1 tsp. celery salt
1 tsp. turmeric
3 c. vinegar (5% acidity)
Combine zucch. and onion; sprinkle w/ salt, add cold water to cover and let stand 2 hours. Drain. Rinse. Drain again.
Bring remaining ingredients to a boil in large pot.
Pour the just-boiled vinegar mixture onto zucch. and onion. Let stand 2 hours.
Bring all ingredients to a boil; reduce heat and simmer 5 min.
Pack hot vegetables and liquid into hot jars, leaving 1/4 in. headspace.
De-bubble. Then seal lids onto bottles.
Process 15 min. in boiling water bath.