| Zucchini Relish
10 cups of zucchini (about 5 lb.)
4 large onions
4 large green bell pepper
4 large red bell pepper
Grind all above vegetables and sprinkle with 1/2 cup salt. Let set overnight. In morning, rinse and drain well with cold water.
Mix the following ingredients:
2 1/2 cups of cider vinegar
4 cups of sugar
2 tablespoons of cornstarch
1 teaspoon of turmeric
1 teaspoon of nutmeg
2 teaspoons of celery seed
1/4 teaspoon of pepper |
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Bring to a boil in a large kettle. Add vegetables and simmer 30 minutes. Ladle in jars. Cold pack 15 minutes.Zucchini Relish 2 10 cups of grated zucchini
4 cups of chopped onion
2 green peppers, grated
5 tablespoons of canning salt
2 1/2 cups of white vinegar
5 cups of sugar
2 teaspoons of dry mustard
2 teaspoons of celery seed
2 teaspoons of turmeric
1 tablespoon of cornstarch
1/2 teaspoon of freshly-ground black pepper
Use only fresh, firm medium-sized zucchini. Wash and dry, but do not peel. Grate removing large seeds. Mix zucchini, onions, green pepper and canning salt. Let sit overnight.
Drain and rinse mixture in cold water. Put mixture in large kettle. Add vinegar and remaining ingredients. Bring to a rolling boil. Cook for 10 minutes.
Pack in hot sterilized pint jars. Cover with sterilized lids and hot water process for 20 minutes. Ready to eat right away, but it's better if it ages a few days.
Source: "Charles Pearl on the Food Forum BB at http://food.bb.prodigy.net/"S(Formatted for MC5): "08-21-2000 by Joe Comiskey - jcomiskey@krypto.net" |
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