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ZUCCHINI RELISH

Sheryl McGlochlin - Monday, August 02, 2010
10-12 c. zucchini
2 1/2 c. carrots
2 c. onions
2 red or green peppers

Grind all together. Mix with 5 tablespoons salt. Cover with water and let stand overnight. Wash 2 times in cold water. Drain on colander.

DRESSING:
4 c. sugar
1 tsp. ground mustard
1/2 tsp. black pepper
2 tsp. celery seed
1 tsp. turmeric
2 tsp. cornstarch
2 1/4 c. vinegar

Mix together and cook 8-10 minutes, stirring until thickened and sugar is dissolved. Add relish and when hot, put in sterilized jars and seal.

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