Zucchini Relish Amish Canning Recipes

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Zucchini Relish

Mix first 3 ingredients in large bowl and let set overnight. Rinse next day and drain well. Add rest of ingredients to zucchini and cook for 30 minutes over low heat. Process 15 minutes in hot water. You can put mustard seed and celery seed in cloth bag to take out when done cooking.
Yield: 7 pints.

For Tartar sauce: Use half mayonnaise and half relish.

10 cups chopped zucchini
4 cups chopped onion
5 tablespoons canning salt
1 tablespoon turmeric
1 tablespoon dry mustard
1 teaspoon mustard seed
1 teaspoon celery seed
3 tablespoon cornstarch
4 cups sugar
2 large peppers
2½ cups vinegar

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Authentic Amish Cooking Recipes