Confetti zucchini relish
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | cups | Zucchini -- chopped |
| 4 | cups | Onion -- chopped |
| 5 | tablespoons | Salt |
| 1 | each | Sweet red pepper -- chopped |
| 1 | each | Green pepper -- chopped |
| 3 | cups | Sugar |
| 2 | tablespoons | Cornstarch |
| 3 | teaspoons | Turmeric |
| 2 | teaspoons | Dry mustard |
| 2 | teaspoons | Celery seed |
| ½ | teaspoon | Pepper |
| 2½ | cup | Cider vinegar |
Directions
Combine zucchini, onion and salt; let stand overnight. Rinse and drain well. Place in a large kettle or dutch oven along with remaining ingredients; cook until mixture thickens, stirring conslantly. Do not overcook. Pack hot into hot sterilized jars, leaving ¼-in, headspace. Adjust caps. Process 10 minutes in a boiling-water bath.
Yield: 16 half-pints.
Recipe By : Country Woman