I only use the firm flesh and I use my food processor to give it a rough chop
I wish I had said this in my orginal post.
My apologies
Sandra

been making this for years, and I use the whole zuchinni. I grind all of it with my Kitchen aid attachments. Also, I let it soak overnight. Don't know why, but that's the way I was taught. SOME YUMMY STUFF, HUH???

Where is the original recipe posted?

Thanks Sandra!

8 cups chopped zucchini
1 cup chopped onion
2 tablespoons salt
1 1/2 cups vinegar
2 1/2 cups sugar
1 1/2 teaspoons mustard seed or dijon mustard
1 1/2 teaspoons celery seed



Instructions:
Sprinkle salt over the zucchini and onions. Set 3 hours and then drain well. In a saucepan combine the vinegar, sugar, mustard seed and celery seed and bring to a boil. Add zucchini mixture to pot. Simmer 20 minutes. Ladle into pint jars. (yield: 3 pints)
I only use the meat part not the center areas i like the firm flesh

What do you use the relish on?

I use relish on hotdogs, hambugers, i use it in chicken and potatoe salad i use it in crab cakes I use it in tarter sauce i use it in tuna salad sometimes I just take a bite. sometimes i add a bit of cayanne pepper into it.

So on anything, any time you like. That's great. Sounds good!