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[edit] Ingredients
10 |
cups grated zuccini |
4 |
cups chopped onion |
2 |
green peppers grated |
5 |
tablespoons canning salt |
2 ½ |
cups white vinegar |
5 |
cups sugar |
2 |
teaspoons dry mustard |
2 |
teaspoons celery seed |
2 |
teaspoons turmeric |
1 |
tablespoon cornstarch |
½ |
teaspoon freshly-ground black pepper |
[edit] Preparation
Step 1 |
Use only fresh, firm medium-sized zuccini. Wash and dry, but do not peel. Grate removing large seeds. Mix zuccini, onions, green pepper and canning salt. Let sit overnight. |
Step 2 |
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 minutes. |
Step 3 |
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. |
[edit] About Zucchini Pepper Relish
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