Confetti Zucchini Relish Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
COUNTRY WOMAN, DATE UNKNOWN
10 cup: Zucchini, chopped
4 cup: Onion, chopped
5 tbsp: Salt,
1: Sweet red pepper, chopped
1: Green pepper, chopped
3 cup: Sugar,
2 tbsp: Cornstarch,
1 tbsp: Turmeric,
2 tsp: Dry mustard,
2 tsp: Celery seed,
1/2 tsp: Pepper,
2 1/2 cup: Cider vinegar,
Directions:
Combine zucchini, onion and salt; let stand overnight. Rinse and drain
well. Place in a large kettle or Dutch oven along with remaining
ingredients; cook until mixture thickens, stiring constantly. Do not
overcook. Pack hot into hot sterilized jars, leaving 1/4 inch
headspace. Adjust caps. Process 10 minutes in a boiling water bath.
Yield: 16 half-pints.
From: Dodie Strobel of Grants Pass, OR
Posted on GEnie Food & Wine RT Dec 04, 1992 by L.SHOGREN1 [NorCal
Linda]
From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook moderator at net/node 004/005
Source from luhu.jp
well. Place in a large kettle or Dutch oven along with remaining
ingredients; cook until mixture thickens, stiring constantly. Do not
overcook. Pack hot into hot sterilized jars, leaving 1/4 inch
headspace. Adjust caps. Process 10 minutes in a boiling water bath.
Yield: 16 half-pints.
From: Dodie Strobel of Grants Pass, OR
Posted on GEnie Food & Wine RT Dec 04, 1992 by L.SHOGREN1 [NorCal
Linda]
From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook moderator at net/node 004/005
Source from luhu.jp