Ingredients
-
10
-
5
-
1
-
3
-
2
-
1
-
6
-
5
-
3
-
3
-
1
-
2
-
-
-
Directions
Grand Scale Zucchini Relish, This is real yummy relish The recipe came from a zucchini cookbook I borrowed from the Library , I have the cook book that this recipe came from, and I’ve been making this relish for 20+ years It’s my favorite, and my daughter’s favorite I have modified it a little bit (after my first batch so many years ago) ~ I always add a heaping tablespoon of mustard seeds to the spices in this recipe I also use a food grinder to prepare my veggies – which is a huge time saver
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Steps
|
1
Done
|
In Large Bowl, Combine Zucchini, Onions, Celery and Peppers. |
|
2
Done
|
Add Salt and Toss to Mix. Set Aside For 12 Hours or Overnight. |
|
3
Done
|
Drain Veggies in Large Colander. Rinse Thoroughly and Drain Again. Press a Bowl Down on Top of Veggies to Force Out as Much Liquid as Possible. |
|
4
Done
|
in Large Non-Reactive Pot or Kettle, Combine Sugar, Vinegar, Celery Seed, Cornstarch, Mustard and Tumeric. |
|
5
Done
|
Mix Well. Add Veggies and Bring to Rolling Boil. |
|
6
Done
|
Reduce Heat and Simmer For 20 Minutes, Until Thick. |
|
7
Done
|
Pack Into Hot Pint Jars. |
|
8
Done
|
Process in Boiling Water Bath For 10 Minutes (sea-Level); 15 Minutes (high Elevations). |
