Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 1/4 lb Zucchini, quartered 14 med. 1 tb Ground nutmeg
1 1/2 lb Onions, quartered, 5 medium 1 tb Ground tumeric
1 lg Sweet green pepper 2 1/2 c White vinegar
2 lg Sweet red peppers 4 tb Prepared horseradish
1/3 c Pickling salt 1 lg Hot pepper w/seeds chopped
2 1/2 c Sugar

Good with hot dogs.

Fit food processor with metal blade. Chop zucchini to yield 12 cups and
onions 4 cups. Place in a large glass, stainless steel or enamel bowl.
Remove seeds and membrane from sweet green and red peppers. Finely chop
green pepper; cut red pepper into 1/4 inch cubes; add both to zucchini.
Stir in pickling salt. Let stand overnight.

PRESERVING DAY Drain vegetables; rinse with cold running water and drain
into cheesecloth-lined colander, twisting cheesecloth to remove excess
moisture.

Fill boiling water canner with water. Place 6 clean pint mason jars in
canner over high heat.

Place vegetables in a large stainless steel or enamel saucepan. Stir in
remaining ingredients and bring to a boil. Reduce heat and simmer 45
minutes until thick.

Place snap lids in boiling water; boil 5 minutes to soften sealing
compound.

Ladle relish into a hot jar to within 1/2 inch of top rim. Remove air
bubbles by sliding rubber spatula between glass and food; readjust head
space to 1/2 inch. Wipe jar rim removing any stickiness. Center snap lid
on jar; apply screw band just until fingertip tight. Place jar in canner.
Repeat for remaining relish.

Cover canner; return water to a boil; process 15 min at altitudes up to
1000 feet. Remove jars. Cool 24 hours. Check jar seals (sealed lids
curve downward.) Remove screw bands (if desired). Wipe jars, label and
store in a cool, dark place.

Source: Bernardin Guide to Home Preserving $5 Canadian cheque or money
order, Bernardin of Canada Ltd. 120 The East Mall, Toronto Ontario M8Z 5V5

Shared but not tested by Elizabeth Rodier Aug 93

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