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Ingredients

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Directions

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  • Combine zucchini, onion and salt in large bowl. Cover and refrigerate 8 hours or overnight.

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  • Rinse zucchini mixture in colander. Drain; squeeze dry. Pat with paper toweling to dry further.

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  • Place zucchini mixture, sugar, vinegar, celery seed, turmeric and pepper in large nonaluminum Dutch oven. Simmer 30 minutes, stirring.

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  • Meanwhile, sterilize canning jars, lids and screw bands according to manufacturers directions.

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  • Ladle hot relish through funnel into hot jars, leaving 1/2-inch headspace. Cover with lids; screw on bands. Process jars in large pot simmering water for 15 minutes; jars should be covered by 1 inch of water. Remove jars to rack to cool. Test seals. Store in cool, dark place at least 2 weeks before using. Makes 7 half-pints.

Nutrition Facts

159 calories; 0 g total fat; 0 mg cholesterol; 809 mg sodium. 40 g carbohydrates; 1 g protein;

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