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Zucchini Pickle Relish

recipe at a glance
ready in: over 5 hrs
serves/makes:   7 pints

recipe id: 8471
cook method: stovetop

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10 cups grated zucchini
4 cups grated onions
5 tablespoons salt
2 1/4 cups white vinegar
4 1/2 cups white sugar
1 tablespoon nutmeg
1 tablespoon dry mustard
1 tablespoon turmeric
1 tablespoon cornstarch
1/2 teaspoon freshly ground black pepper
2 teaspoons celery salt
2 red bell peppers, finely chopped


In a large mixing bowl, stir together zucchini, onions, and salt, and let stand overnight.

In the morning, rinse and drain the zucchini and onions through a sieve. Add all the ingredients to a large preserving kettle, stirring to blend. Bring to a boil, reduce the heat, and let the relish simmer for about 1 hour, until the mixture thickens.

Ladle immediately into sterilized pint jars. Seat at once. Store in a cool place.

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19 calories, 0 grams fat, 5 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in fat.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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