Make your own free website on Tripod.com

4 1/4 lb. zucchini (12 cups)

1 1/2 lb. onions (4 Cups)

1 lg. sweet green pepper

2 lg. sweet red peppers

1/3 cup pickling salt

2 1/2 cups sugar

1 tbsp. ground nutmeg

1 tbsp. ground turmeric

2 1/2 white vinegar

4 tbsp. prepared horseradish

1 lg. hot pepper with seeds

Chop or shred succhini and onions. Place in a lg. glass bowl. Remove seeds from green and red peppers. Finely chop green peppers and cut red pepper into 1/4 inch. cubes. add both to zucchini. Stir in pickling salt. Let stand overnight.

Next Day:

Drain vegetables, rinse with cold water. remove excess water. Fill boiling water canner with water. Place 6 clen pint jars in canner over high heat. Place vegetable in lg. saucepan. Stir in remaining ingredients and bring to boil. Reduce heat and simmer for 45 minutes until thick.

Ladle relish into a hot jar to 1/2" headspace. remove air bubbles adjust lids. Place jar in canner. Cover cnner, return wat to a boil and process for 15 minutes. Cool for 24 hours.

This recipe is from Bernardin's site. It's very good. Great on hotdogs!!

Tammy