https://kokuaventura.com/adict/duhulabo/ Old Fashion Sweet Zucchini Relish

https://lewisandweldon.com/award/dimawor/ This recipe has been in the family for ever and a day..you will find all kinds of similar recipes but mine has almost half as much sugar as the majority of recipes I have seen.

https://www.chrisflannery.com/case/zykurik/ 12 cups unpeeled zucchini (sliced,shredded,chopped) 4 cups chopped onion https://hmccentre.com/referad/pucadibyz/ 1 red bell pepper, chopped 1 green bell pepper, chopped 5 tablespoons canning salt 3.5 cups white sugar https://www.zahrfreighters.com/ware/vyneroka/ 2 1/2 cups white vinegar 1 tablespoon cornstarch https://www.socialskills4you.com/skill/gagowidaw/ 3/4 teaspoon ground nutmeg + a pinch https://healthybalancebowentherapy.com/work/fakedite/ 3/4 teaspoon ground turmeric + a pinch Buy Xanax Cod Delivery 1 1/2 teaspoons celery seed https://www.chrisflannery.com/case/baxefiqa/ 1/2 teaspoon ground black pepper

Directions

  1. Place the zucchini and onion in a large, non-metal bowl, and put salt over top. Evenly mix the salt throughout the zucchini. Cover, refrigerate overnight.
  2. The next day, drain zucchini in colander, and rinse well. Squeeze excess water and set aside. Place the red/green bell pepper, sugar, vinegar, and cornstarch into a large pot. Add  nutmeg, turmeric, celery seed and pepper. Stir to combine, then add the drained zucchini. Bring to a boil over medium-high heat, then reduce the heat to medium-low, and simmer 30 minutes.
  3. Have jars, sterilized – 7 one-pint jars and lids to hold relish. Fill jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids.
  4. Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
  5. Remove jars from pot , until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all)

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