Yield: 1 servings
|10 cups||Shredded zucchini's or cucumbers|
|4 cups||Chopped onion|
|5 tablespoons||Coarse salt|
|1 tablespoon||Dry mustard|
|2 tablespoons||Celery seed|
|½ pounds||Green pepper|
Mix dry mustard and cornstarch with a little vinegar so it won't lump. Chop veggies, sprinkle with salt and let set overnight. In morning, rinse clear and add the spices, sugar and vinegar. Cook for about 30 minutes. Pack and seal. Process in boiling water bath.
Pints 15 minutes, quarts 20 minutes. Green food coloring can be added for additional looks. Origin: Suzanne Campbell, friend (1982) Shared by: Sharon Stevens, Jan/95.
Submitted By SHARON STEVENS On 01-20-95