Name: Zuccini Relish
Ingredients: 10 c Zuccini; grated; 4 c Onion; chopped; 2 Green Peppers; grated; 5 tb Canning Salt; 2 1/2 c White Vinegar; 5 c Sugar; 2 ts Dry Mustard; 2 ts Celery seed; 2 ts Turmeric; 1 tb Cornstarch; 1/2 ts Pepper

Paul says the church is “built on the foundation of the apostles and the prophets” (Eph. 2:20). I conclude that all we need to know for salvation and sanctification has been given to us through the teaching of the apostles and prophets, and that this teaching is now found in the Scriptures. Now that God has spoken in the last days through His Son (Heb. 1:2), we don’t need further words from Him to explain what Jesus Christ has accomplished in His ministry, death, and resurrection. Instead, we are “to contend for the faith that was delivered to the saints once for all” through the apostles and prophets (Jude 3).

Thomas Schreiner

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegan	Relishes, Vegan, Vegetarian, Mcdougall	12	Servings

INGREDIENTS

10	c	Zuccini; grated
4	c	Onion; chopped
2		Green Peppers; grated
5	tb	Canning Salt
2 1/2	c	White Vinegar
5	c	Sugar
2	ts	Dry Mustard
2	ts	Celery seed
2	ts	Turmeric
1	tb	Cornstarch
1/2	ts	Pepper

INSTRUCTIONS

Use only fresh, firm med sized zuccini.  Wash and dry, but do not peel.
Grate removing large seeds. Mix zuccini, onions, green pepper and canning
salt.  Let sit overnight.
Drain and rinse mixture in cold water.  Put mixture in large kettel. Add
vinegar and remaining ingredients.
Bring to a rolling boil. Cook for 10 min.
Pack in hot sterilized pint jars.  Cover with sterilized lids and hotwater
process for 20 minutes.
Ready to eat right away, but it's better if it ages a few days.
From DEEANNE's recipe files

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