Zucchini Relish


3 1/2 kg zucchini, sliced

3 onions, sliced

5 cups vinegar

2 Teaspoons celery salt

2 Teaspoons tumeric

3/4 cup vinegar, extra

3 capsicums, chopped

125g salt

5 cups sugar

1 Tablespoon mustard seeds

8-10 Tablespoons flour


Place the zucchinis, capsicum, onion and salt in a large bowl. Cover with water, weigh down with a plate and stand overnight.

Next day, rinse the vegetables twice and drain.

Place the vinegar, sugar, celery salt and mustard seeds in a large pot and boil over a medium heat for 2-3 minutes.

Add vegetables and cook for 12 minutes.

Blend together tumeric, flour and extra vinegar. Add to vegetables, continuously stirring until boiling.

Allow to boil for 3 minutes.

Bottle in clean, sterilized jars and seal.

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