The Maccan Family's Zucchini Relish

My coworker brought me a jar of this delicious zucchini relish and I devoured it in less than one week.  She generously shared the recipe with me, which was given to her by a friend of the Maccan family.  This recipe was published in the San Jose Mercury News in 1994.  This relish is so sweet and delicious.  It works great as a topping on sandwiches, burgers or in tuna (my favorite).

Prep time: 1 hour, 30 min plus time to marinate overnight

Cook time: 30 minutes

Makes: 5 cups

INGREDIENTS:

5 cups grated zucchini

2 cups grated onions

6 1/2 tsp salt

1 cup diced green pepper

1 cup diced red pepper

2 1/4 cups sugar

1 1/4 cup white vinegar

2 tsp nutmeg

2 tsp dry mustard or mustard seed

1 1/2 tsp turmeric

1 1/2 tsp cornstarch

1 tsp celery salt

1/4 tsp black pepper

DIRECTIONS:

Place zucchini, onions and salt in a large bowl.  Mix well and cover.  Refrigerate overnight.  The next day place mixture in a fine strainer.  Drain well, rise under cold water and drain again for 1 hour.

Place mixture in a heavy pot with remaining ingredients.  Bring to a boil and simmer, stirring occasionally for 30 minutes. 

Cool completely and store covered in the refrigerator for up to 4 weeks. If you plan to can the relish, sterilize 3 or 4 pint-sized canning jars in boiling water.  Fill with relish, seal and process in boiling water for 10 minutes.  Carefully remove jars with tongs.  Let rest until relish comes to room temperature.  Store in a cool, dark place for up to 6 months.