This recipe was clipped from an old newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Vintage Recipe Clipping For Zucchini RelishZucchini Relish

5 T. salt
12 c. zucchini, peeled and grated
4 c. onions, grated
1 large green pepper, grated
1 large red pepper, grated
2 1/2 c. vinegar
6 c. sugar
1 T. dried mustard
1 1/2 T. celery seed
3/4 T. nutmeg
3/4 tsp. turmeric
3/4 T. cornstarch

Put salt over vegetables and mix well. Let stand overnight. Rinse with cold water and drain in collander. In large kettle, mix vinegar, sugar, spices and corn starch. Cook until it starts to thicken. Add grated vegetables and mix well. Cook slowly for 30 minutes. Ladle into hot jars and seal at once.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.

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7 Responses to Zucchini Relish Canning Recipe – Vintage Clipping

gale helmick
Published 28 July, 2015 in 8:21 am

I have made this recipe for years-both delicious and easy to make-great to serve with beans and cornbread!

Published 24 August, 2015 in 7:18 pm

I have used this recipe for 30 years. I recently misplaced it, and was happy that Pinterest led me to find it here. This makes the best tartar sauce you have probably ever had. Add a couple of tablespoons to Miracle whip. You will get lots of compliments.

Phyllis Everly
Published 11 July, 2017 in 12:39 am

Do you can the product in a hot water bath (minutes?) or just seal and store away?

Published 26 August, 2018 in 7:24 pm

How many quarts does this make?

Published 24 September, 2018 in 11:48 am

Do these require a hot water bath

Published 27 October, 2019 in 10:40 am

What a great idea this is wonderful thank you do you have a shrimp creole recipe

james smith
Published 6 June, 2020 in 11:28 am

I thought this wouldn’t get hot enogh to kill e coli.

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