Mom’s Zucchini Relish

Combine zucchini, onion and salt, let stand overnight, then drain and rinse in cold water.

Add remaining ingredients, mix well and bring to a boil. Simmer 30 minutes, then ladle into hot pint jars and seal.

Process in hot water bath for 15 minutes. Remove from canner and let cool on towel, check for seal after cool. Makes about 7 pints.

NOTES: A food processor works well for chopping all the veggies (and is neater than the old food grinder we used to use). Just watch and don’t chop too finely or the veggies will turn to mush. If using giant, baseball size zucchinis, scoop out large seeds and spongy interiors before chopping the rest for the relish.

After canning, if you want hot dog relish add some prepared mustard and a little more vinegar to a small amount of the basic relish and store in the refrigerator. For hamburger relish, add some ketchup to the basic relish and store in the refrigerator.