If you like relish on your hot dogs, you’re going to love this recipe.My sister-in-law Mary shared this recipe with over 40 years ago. I use it in deviled eggs, potato salads and of course, on a hot dog. Back when I had a big garden and did a lot of canning, I would give friends and neighbors a jar or two to try. They would always bring back the empty jars and ask if I had any more to spare.
Servingsservings
Ingredients
10 cups chopped zucchini
4 cups chopped onion
5 Tablespoons pickling salt
2 ¼ cups vinegar
4 ½ cups sugar
1 Tablespoon dry yellow mustard
1 Tablespoon nutmeg
1 Tablespoon turmeric
1 Tablespoon cornstarch
1/2 Tablespoon pepper
2 Tablespoons celery seed
1 large red pepper, diced
1 large green pepper, diced
Directions
- Mix the zucchini, onions and salt in a large container and let stand overnight.
- Drain, rinse and drain again.
- Place in a large pot with the remaining ingredients and bring to a boil.
- Simmer uncovered for 30 minutes or until thickened.
- Put into sterile hot jars and seal.
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