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Wendy’s Zucchini Relish

10 cups shredded zucchini (I froze a bunch)
5 cups onion
1 red pepper
1 green pepper

Chop and mix together.  Then stir in 5 T. pickling salt and let stand overnight covered in the fridge.  Drain well in colander.


5 c. Splenda
1 T dry mustard
1 T turmeric
2 T. celery seed
1T cornstarch
1/2 t. pepper
2 1/2 c. white vinegar.

Boil for 15 min in open kettle.  Put into sterilized jars and hot canning lids. The heat should seal the jars.  Makes approximately 6, 2 pint jars.