More Zucchini

Anyone who's ever grown zucchini in their garden knows how it can take on a life of it's own.  You have to get out there and pick daily to catch them all at their peak, but somehow you always seem to miss at least  one monster zucchini hiding under a leaf!  The first entry today is perfect for using up those monster zucchinis.  I can clearly picture my grandparents and my parents grinding up the zucchini by hand - cranking and cranking and then making the following:

Zucchini Relish

Mix all ingredients - set overnight:
10 cups ground zucchini
4 cups ground onion
5 tbls. pickling salt
- Next, rinse & drain thoroughly.

Make mixture of:
5 cups sugar
2 1/2 cups white vinegar
2 large green peppers, ground
2 large red sweet peppers, ground
1 tiny chili pepper, ground
1 tsp each: nutmeg, celery seed & black pepper
Bring all to a boil - simmer slowly 30 min.  Pack in sterilized jars.

(Received recipe from Mrs. Scornericenche [sp] 1973  V.G.)
 Note: the above recipe was so faded, it was very hard to read, and it's very possible that the qty. of green peppers is incorrect.  I really couldn't clearly make out the name of the person Grandma obtained the recipe from.  If any family members can clarify, please leave me a comment & I'll make corrections.

Here's one more recipe for today.

Zucchini Pickles - Margaret Paine 1973
2 cups chopped celery
6 lbs. zucchini - sliced thin
2 large onions, chopped
1/3 cup salt
Place ice  cubes on top  & cover.  Let stand 3 hours, drain. 

Combine:
2 cups sugar
2 tbls dill seed
2 cups white vinegar
Heat, stir constantly - bring to boil - stir in vegetables & let come to rolling boil.  [Pack in canning jars.] Put 1 or 2 pieces of garlic on top of filled jars & seal.

Have fun using up your zucchini!