Some of my most embarrassing memories are of (a) choking down soggy zucchini and (b) doorbell ditching monstrously huge zucchinis on some of our neighbor's doorsteps. I always thought my mom was crazy for planting a million zucchini plants, but I later realized that she only planted one each year. My grandparents had us over for couple of weeks ago and we had roast beef and zucchini relish. The relish is delicious, and I'm really excited to make some of my own. I asked my grandma for the recipe, and it turns out it's my great grandmother Buz's (Jesse Newton's) recipe. I just love recipes with sentimental value and family history.

Zucchini Relish

This recipe makes 6 pints!!

• 10 cups ground zucchini peeled and seeded
• 2-3 cups ground onion
• 1 red pepper ground
• 1 green pepper ground
• 5 tablespoons salt
• 5 1/2 cups sugar
• 2 1/4 cups vinegar
• 1 teaspoon turmeric
• 2 tsp celery seed
• 1/2 teaspoon pepper
• 1 rounded teaspoon cornstarch
• 1 teaspoon nutmeg

Combine zucchini, onion, peppers and salt, mix well and let stand overnight or 5 hours. Rinse well and drain. Add remaining ingredients in a pot and simmer for 30 minutes or until clear. Pour into sterilized jars and seal, or in a hot water bath for 10 minutes.