Mamma Bear’s Zucchini Relish

By Stephanie Robbins in Food

Zucchini Relish

10 cups finely chopped zucchini (if small, leave seeds in, if over 8 inches remove seeds)
4 large onions
4 green bell peppers, seeded
4 red bell peppers, seeded
½ cup pickling salt
2 ½ cups white vinegar
4 cups white sugar
2 tablespoons cornstarch
1 teaspoon ground nutmeg
1 teaspoon turmeric
2 teaspoons celery seed
½ teaspoon ground black pepper


Wash and peel zucchini, removing stems and blossom ends and cut into large chunks for grinding. Peel and quarter onions; seed and quarter the bell peppers. Put vegetables through the food grinder, using a coarse knife. (With a food processor, use the shredding disc: the steel blade can make these ingredients lose too much texture.) Put ground vegetables in a crockery or stainless-steel bowl and stir in pickling salt. Keep the vegetables in the resulting brine by holding them down with a weighted plate. Let vegetables stand overnight. The next day, drain off the brine and rinse vegetables with cold water; drain again, and squeeze well by hand. Mix cornstarch with the sugar and four other dry seasonings, add all to the cold vinegar, blending well. Over medium heat, bring to boiling stirring well to prevent lumping. When sugar is melting and the syrup is clear, add the vegetables; simmer 30 minutes, stirring often. Pour into clean very hot jars, leaving ½ inch of headroom; adjust sterilized lids, and process in a Boiling-Water Bath for 10 minutes after the water has returned to a full boil. Remove complete seals if necessary.