This is a great recipe for using up the abundance of zucchini that tends to overwhelm the garden. It’s perfect on hot dogs & hamburgers- don’t be surprised if you catch yourself eating it by the spoonfuls straight from the jar!
Our family has been making this recipe for years and years, for me, the best part of the entire recipe is the fun of chopping and grinding everything up with the kids.
It’s so much fun to watch their faces as they turn a veggie they really don’t care much about into a delectable relish that they can’t wait to smother onto their grilled summer hotdogs and burgers. I’ve even caught my youngest eating it out of the jar with a spoon.
Sorry for the grainy photo, but as you can see we use the grinder attachment for my KitchenAid mixer to grind all of the veggies needed in this recipe. It’s easy to use and since it offers a food tray at the top, it’s pretty safe for the kids to help too.
Combine the following ingredients in a large bowl and let stand overnight,
- 12 C. Ground Zucchini
- 2 Green Peppers (ground)
- 2 Red Peppers (ground)
- 4 C. Onion (ground)
- 5 Tbs. Salt
Drain and rinse well.
In a large pot, Combine the following:
- 2 1/2 c. White Vinegar
- 1 Heaping Tbs. Cornstarch Powder
- 6 C.Sugar
- 1 tsp. turmeric
- 1 Tbs. Dry Mustard
- 1 tsp nutmeg
Heat to boiling & add rinsed drained vegetables. Cook over med heat for 30 minutes.
Ladle into hot jars, adjust 2 piece caps.
Although it isn’t necessary, I process them for 10 minutes in a boiling water bath canner.
Makes Approx 8 pints