|
10 cups Zucchini -
grated
4 cups chopped
onions
2 green peppers, chopped
*
5 Tbsp. canning
salt
2 & 1/2 cups white
vinegar
5 cups
sugar
2 tsp. dry
mustard
2 tsp. celery
seed
2 tsp. tumeric
1 Tbsp.
cornstarch
1/2 tsp. pepper
Use only fresh, firm med. sized zucchini. Wash and dry; but, do not peel.
Grate, removing large seeds. Mix zucchini, onions, green pepper and
canning salt. Let sit overnight. Drain and rinse mixture in cold water.
Put the mixture into a large kettle. Add vinegar and remaining
ingredients. Bring to a rolling boil. Cook for 10 minutes.
Pack into hot sterilized pint jars. Cover with sterilized lids and
hotwater process for 20 minutes.
Makes approximately 12 pints.
NOTES:
Ready to eat right away, but its better if it ages a few days.
*You can substitute or add: crushed hot peppers for part of the green
peppers for a relish with a little zing (I added 1 tsp. of hot red
peppers) |
