Zucchini-pepper relish
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | SUGAR |
| 1 | teaspoon | DRY MUSTARD |
| ¾ | teaspoon | SALT |
| ½ | teaspoon | CELERY FLAKES, DRIED |
| ½ | cup | RED WINE VINEGAR |
| 1½ | cup | FINELY CHOPPED YELLOW SQUASH |
| 2 | cups | FINELY CHOPPED ZUCCHINI |
| 1 | cup | FINE CHOPPED RED BELL PEPPER |
| ½ | cup | FINE CHOPPED GREEN PEPPER |
| ½ | cup | FINE CHOPPED CELERY |
| 2 | teaspoons | CORNSTARCH |
Directions
IN A LARGE BOWL, COMBINE SUGAR, MUSTARD, SALT, CELERY FLAKES, WINE VINEGAR AND GROUND BLACK PEPPER TO TASTE. MICROWAVE MIXTURE ON HIGH UNTIL BOILING.
ADD VEGETABLES TO VINEGAR MIX. COMBINE WELL. WITH VENTED COVER, MICROWAVE ON HIGH 2 TO 3 MINUTES, STIRRING EVERY MINUTE. IN A SMALL BOWL, DISSOLVE CORNSTARCH IN 2 TEASPOONS OF WATER; STIR INTO VEGETABLE MIXTURE. WITH VENTED COVER, MICROWAVE ON HIGH FOR 3 TO 4 MINUTES, UNTIL MIXTURE THICKENS SLIGHTLY. POUR INTO THREE CLEAN 8 OZ. JARS; COVER TIGHTLY AND STORE IN REFRIGERATOR.