Zuchinni Relish

Zuchinni Relish

10 cups zuchinni
4 cups of onions
5 Tbs pickling salt
1 red pepper
1 green pepper
2 1/4 cups vinegar
3 cups sugar
3 - 4 cloves garlic
1 tsp nutmeg
1 tsp dry mustard
1 tsp turmeric
1 tsp cornstarch
2 Tbs celery seeds
1/2 tsp black pepper

Grind zuchinni, onions and salt and let sit overnight. Drain and rinse twice in cold water to remove the salt.

Grind red and green peppers together. Add to zuchinni with remaining ingredients. Cook for 30 minutes.

Seal in sterilized jars. Can about 10 minutes.

Makes approximately 5 - 6 half-Litres (pints)

Mustard Corn Relish

Mustard Corn Relish

6 cups cooked corn
4 medium onions
2 1/2 cups vinegar
1 Tbs salt
2 1/2 cups sugar
3 Tbs flour
1 Tbs dry mustard
1 Tbs celer seed
1/2 tsp turmeric

Combine corn, onions and vinegar in a large pot. Bring it to a boil and simmer for 30 minutes, stirring occasionally. Add salt and sugar.

In a small bowl blend together the flour, mustard, celery seed and turmeric. Wet, then thin with vinegar. Add to the vegetables. Cook for 15 minutes.

Seal in sterilized jars. Can for 10 minutes.

Makes approximately 3 - 4 litres (quarts)