New mexico piccalilli relish

Yield: 1 Servings

Measure Ingredient
8 cups Chopped zucchini
½ cup Parched; peeled, seeded, chopped fresh hot green chiles
4 cups Chopped hot onion
⅓ cup Pickling salt
2¼ cup Cider vinegar (5% acid)
4 cups Sugar
1 tablespoon Dry mustard
1 tablespoon Celery seeds
1 tablespoon Caribe (crushed N. New Mexico hot red chile)

Stir together zucchini, chiles, onions & salt in a large bowl. Let stand 2 hours at room temperature, stirring occasionally. Then cover & refrigerate overnight. Drain, rinse with cold water until water runs clear. Turn into a large saucepan & stir in vinegar, sugar, mustard, celery seeds & caribe.

Bring to a boil; boil uncovered, 30 minutes. Pour relish into 6 hot, sterilized 1-pint canning jars, leaving 1-½ inches head space; wipe rims with boiling water, then seal jars tightly with canning lids & rings. Cool filled jars at room temperature, out of drafts. Store in a cool, dry place until ready to use. Makes 6 pints.


From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .

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