Confetti zucchini relish

1 servings

Ingredients

Quantity Ingredient
10 cups Zucchini -- chopped
4 cups Onion -- chopped
5 tablespoons Salt
1 each Sweet red pepper -- chopped
1 each Green pepper -- chopped
3 cups Sugar
2 tablespoons Cornstarch
3 teaspoons Turmeric
2 teaspoons Dry mustard
2 teaspoons Celery seed
½ teaspoon Pepper
2½ cup Cider vinegar

Directions

Combine zucchini, onion and salt; let stand overnight. Rinse and drain well. Place in a large kettle or dutch oven along with remaining ingredients; cook until mixture thickens, stirring conslantly. Do not overcook. Pack hot into hot sterilized jars, leaving ¼-in, headspace. Adjust caps. Process 10 minutes in a boiling-water bath.

Yield: 16 half-pints.

Recipe By : Country Woman

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