Zucchini Relish -- (from Vancouver Sun, August 1994)

12 c grated zucchini (~3 lbs)
1/3 c pickling salt
½ tsp ground cinnamon
4 c grated onion (~1½ lbs)
4 c sugar
½ tsp ground nutmeg
1 red pepper seeded & chopped
2 tsp celery seed
½ tsp tumeric
1 green pepper seeded & chopped
1 tbsp dry mustard
¼ c chopped fresh parsley
4 c mixed herb white wine OR
1 tsp ground black pepper
2 tbsp fresh marjoram, chopped
apple cider vinegar
2 tbsp fresh thyme, chopped

In a large glass or stainless steel bowl, combine zucchini, onions, peppers and salt. Cover and refrigerate12 hours. Drain, rinse in cold running water and drain again, using hands to squeeze out moisture.

In large heavy saucepan, combine vinegar, sugar, mustard, celery seed, black pepper, cinnamon, nutmeg and turmeric. Bring to a boil, over medium-high heat, stirring until sugar is dissolved. Add vegetable mixture and bring to a boil; reduce heat to medium and simmer 45-60 minutes or until mixture is very thick, stirring frequently. Remove from heat and stir in parsley, thyme and marjoram.

Ladle relish into clean, hot half-pint or pint jars, leaving ¼" head space. Wipe rims clean. Seal with sterilized two-piece lids. Process in boiling water bath for 15 minutes, ensuring lids are covered with 2" of boiling water. Remove jars from boiling water. Cool, remove bands, label and store. Refrigerate after opening.

Makes about 10 cups.

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