Zucchini Relish

From Darlene Fuhriman, my Mother-in-Law


5 large zucchini
3 red peppers
3 green peppers
5 large onions
1/2 cup salt
1 tsp alum

Grind or shred the vegetables. Add the salt and alum. Cover and let set over night.

5 cups vinegar
5 cups sugar
2 tbls each mustard seed and celery seed
1 tbls tumeric

Mix in a large pot and bring to a boil. Squeeze the water out of the shredded vegetables. Add them to the liquid. Simmer for 20 minutes. Pour in hot jars and process (at sea level) for 10 minutes. Adjust for your altitude.

Notes: I have a large, fine mesh bag to hold my shredded veggies in. You can use a cheesecloth lined colander (or two) and use the cheesecloth to squeeze the liquid out. If you have a grinder or shredder attachment to a mixer, it works quite well for this recipe.

If you are wondering, "What will I use this on?" you are not alone. It is a phenomenal relish for burgers and hot dogs. It's even better with grilled steak and chicken. Just a blop on the side of roast beef is great, too.

But my absolute favorite use? Take a couple good quality hot dogs. Split them open and pan fry. Put them on a good toasted wheat bread with mayo, mustard, ketchup and zucchini relish. This is an amazing hot dog sandwich. If I ever opened a restaurant, I would put this on the menu. It is that good.

Enjoy!