Zucchini Relish
by: Barbara Hodges
10 cups ground Zucchini
2 cups Onion -- chopped
1 Green Bell Pepper -- diced
1 cup Salt
5 cups Sugar
3 cups White Vinegar
1 Red Pepper -- diced
1TBSP Nutmeg
1 TBSP Powdered Mustard
1 TBSP Turmeric
1 TBSP Cornstarch
Directions: Mix first set of ingredients together and cover with cold water. Let stand overnight. Drain and rinse well with cold water. Second set of ingredients, mix well together and bring to a boil. Then add to zucchini mixture, mix well. Mix together the last set of ingredients and add to the above mixture. Pour into pint jars and cold pack for 10 minutes.
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