Zucchini relish no. 2
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Cider vinegar |
| 2 | eaches | Cloves garlic, mashed |
| ½ | teaspoon | Ground turmeric |
| 2 | tablespoons | Sugar |
| ½ | teaspoon | Celery seed |
| ½ | teaspoon | Mustard seed |
| 1 | medium | Onion, chopped |
| ½ | teaspoon | Dry mustard |
| 1 | pounds | Zucchini, chopped |
Directions
INGREDIENTS
DIRECTIONS
In a 4-cup measure, whisk together the vinegar, sugar, garlic, celery seed, turmeric, dry mustard, and mustard seed. Cover with vented plastic wrap and microwave on full power unti; just ready to boil, about 2 minutes. Combine the zucchini and onion in a large casserole dish. Pour the liquid over the zuchini mixture and cover with vented plastic wrap. Microwave on full power until the vegetables are just tender, about 2 minutes. Pour into glass jars and refrigerate for up to 2 weeks. Serve slightly chilled as an accompaniment to curries, pate, or as part of an antipasto. Also great with poached chicken.
Per ¼ cup Portion:29 Calories, 1 g Protein, 9 g Carbohydrate, ⅕ g Fat, 0 g Saturated Fat, 0 mg Cholesterol, 3 mg Sodium TO ALL Submitted By BRENDA STJAMES SUBJ ZUCHINNI RELISH OR CUCUMB On
08-20-95