Zuccini Relish Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
10 cup: Zuccini, grated
4 cup: Onion, chopped
2: Green Peppers, grated
5 tbsp: Canning Salt,
2 1/2 cup: White Vinegar,
5 cup: Sugar,
2 tsp: Dry Mustard,
2 tsp: Celery seed,
2 tsp: Turmeric,
1 tbsp: Cornstarch,
1/2 tsp: 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 its better if it ages a few days.
From DEEANNEs recipe files
Source from luhu.jp
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 its better if it ages a few days.
From DEEANNEs recipe files
Source from luhu.jp