Loni's zucchini relish
DEAR SOS: Some friends of mine have a bumper crop of zucchini. Can you reprint your recipe for zucchini relish?
JIM GOODENOUGH
Canoga Park
DEAR JIM: This recipe of Marion Cunningham’s ran in 1997. It called for the vegetables to be ground, but we think chopping them makes for a prettier relish.
We tested this recipe several times, and each time got a slightly different yield. Your yield may vary depending on the kind of equipment you use and how small you chop the zucchini.
Combine the zucchini, onions, celery and peppers in a large glass mixing bowl. Cover with cold water and stir in the salt. Let stand at room temperature overnight. Drain and rinse 4 times in cold water.
Dissolve the cornstarch in 1/2 cup of vinegar and add to the vegetables along with the remaining 2 cups of vinegar, the sugar, nutmeg, turmeric, pepper, jalapenos and garlic.
Place the mixture in a large pot, partially cover and simmer 15 minutes.
Meanwhile, bring a large pot of water to a boil and sterilize the jars and lids, about 5 minutes. Turn off the heat, but leave the jars and lids in the hot water until you’re ready to use them.
Fill the jars with the mixture to within 1/2 inch of the top, being careful to keep the jar rim clean. Cover each jar with the flat part of the lid and tighten the ring around it.
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