4 1/4 lb Zucchini, quartered 14 med.
1 1/2 lb Onions, quartered, 5 medium
1 lg Sweet green pepper
2 lg Sweet red peppers
1/3 c Pickling salt
2 1/2 c Sugar
1 tb Ground nutmeg
1 tb Ground tumeric
2 1/2 c White vinegar
4 tb Prepared horseradish
1 lg Hot pepper w/seeds chopped
Good with hot dogs.
Fit food processor with metal blade. Chop zucchini to
yield 12 cups and onions 4 cups. Place in a large
glass, stainless steel or enamel bowl. Remove seeds
and membrane from sweet green and red peppers. Finely
chop green pepper; cut red pepper into 1/4 inch cubes;
add both to zucchini. Stir in pickling salt. Let
stand overnight.
PRESERVING DAY Drain vegetables; rinse with cold
running water and drain into cheesecloth-lined
colander, twisting cheesecloth to remove excess
moisture.
Fill boiling water canner with water. Place 6 clean
pint mason jars in canner over high heat.
Place vegetables in a large stainless steel or enamel
saucepan. Stir in remaining ingredients and bring to
a boil. Reduce heat and simmer 45 minutes until thick.
Place snap lids in boiling water; boil 5 minutes to
soften sealing compound.
Ladle relish into a hot jar to within 1/2 inch of top
rim. Remove air bubbles by sliding rubber spatula
between glass and food; readjust head space to 1/2
inch. Wipe jar rim removing any stickiness. Center
snap lid on jar; apply screw band just until fingertip
tight. Place jar in canner.
Repeat for remaining relish.
Cover canner; return water to a boil; process 15 min
at altitudes up to 1000 feet. Remove jars. Cool 24
hours. Check jar seals (sealed lids curve downward.)
Remove screw bands (if desired). Wipe jars, label and
store in a cool, dark place.
Source: Bernardin Guide to Home Preserving $5
Canadian cheque or money order, Bernardin of Canada
Ltd. 120 The East Mall, Toronto Ontario M8Z 5V5
