Zuccini relish
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | cups | Zuccini; grated |
| 4 | cups | Onion; chopped |
| 2 | Green Peppers; grated | |
| 5 | tablespoons | Canning Salt |
| 2½ | cup | White Vinegar |
| 5 | cups | Sugar |
| 2 | teaspoons | Dry Mustard |
| 2 | teaspoons | Celery seed |
| 2 | teaspoons | Turmeric |
| 1 | tablespoon | Cornstarch |
| ½ | teaspoon | Pepper |
Directions
Use only fresh, firm med sized zuccini. Wash and dry, but do not peel. Grate removing large seeds. Mix zuccini, onions, green pepper and canning salt. Let sit overnight.
Drain and rinse mixture in cold water. Put mixture in large kettel.
Add vinegar and remaining ingredients.
Bring to a rolling boil. Cook for 10 min.
Pack in hot sterilized pint jars. Cover with sterilized lids and hotwater process for 20 minutes.
Ready to eat right away, but it's better if it ages a few days.
From DEEANNE's recipe files