(Colorful and tasty relish combines zucchini, onion, and bell peppers. It is a beautiful condiment to serve with meats or poultry or as a sandwich relish.
Prep Time: 20 minutes
Cook Time: 10 minutes
Ingredients:
- 10 cups zucchini, chopped
- 4 cups onion, chopped
- 5 Tablespoons salt
- 1 sweet red pepper, chopped
- 1 green pepper, chopped
- 3 cups sugar
- 2 Tablespoons cornstarch
- 1 Tablespoon turmeric
- 2 teaspoons dry mustard
- 2 teaspoons celery seed
- 1/2 teaspoon black pepper
- 2-1/2 cups cider vinegar
Preparation:
Combine zucchini, onion, and salt. Let stand overnight.
Rinse and drain well. Place in a large kettle or Dutch oven along with peppers, sugar, cornstarch, turmeric, dry mustard, celery seed, black pepper, and vinegar. Cook until mixture thickens, stirring 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
Recipe Source: Dodie Strobel, Grants Pass, Oregon
Reprinted with permission.
Rinse and drain well. Place in a large kettle or Dutch oven along with peppers, sugar, cornstarch, turmeric, dry mustard, celery seed, black pepper, and vinegar. Cook until mixture thickens, stirring 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
Recipe Source: Dodie Strobel, Grants Pass, Oregon
Reprinted with permission.
