Loni's Zucchini Relish

Recipe Ingredients

10 cups	2370ml	Ground zucchini
4 cups	250g / 8.8oz	Ground onions
2 cups	220g / 7.8oz	Ground celery
2 cups	474ml	Red bell peppers - ground (large)
5 tablespoons	75ml	Salt
1 tablespoon	15ml	Cornstarch
2 1/2 cups	592ml	Vinegar
6 cups	1188g / 41oz	Sugar
1 tablespoon	15ml	Nutmeg
1 tablespoon	15ml	Turmeric
1/2 tablespoon	7.5ml	Freshly-ground black pepper
2		Jalapeños - seeded, ground
6		Garlic cloves - ground

Recipe Instructions

Combine zucchini, onions, celery and peppers in large mixing bowl. Cover with cold water and stir in salt. Let stand at room temperature overnight. Drain and rinse 4 times in cold water.

Dissolve cornstarch in 1/2 cup vinegar. Add dissolved cornstarch, remaining 2 cups vinegar, sugar, nutmeg, turmeric and pepper to vegetables and mix well. Put mixture in large pot, cover partially and simmer 15 minutes.

Fill hot, sterilized jars with mixture to within 1/2 inch of top, being careful to keep jar rim clean. Cover each jar with flat part of lid and tighten ring around it. Place jars in large pot boiling water and process 10 minutes.

Remove jars from water and set on tea towels in cool place. After 30 minutes, press firmly on each lid. If lid remains down, seal is good. If center of lid springs back up, process in boiling water again.

This recipe yields 8 pints.

Each 1-tablespoon serving: 21 calories; 139 mg sodium; 0 cholesterol; 0 fat; 5 grams carbohydrates; 0 protein; 0.05 gram fiber.

Source:
The Los Angeles Times, 08-20-1997

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