Friar's zucchini relish
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | cups | Zucchini -- ground |
| 1 | tablespoon | Tumeric |
| 4 | cups | Onions -- ground |
| 1 | tablespoon | Cornstarch |
| 5 | tablespoons | Salt |
| ½ | teaspoon | Pepper |
| 2¼ | cup | Vinegar -- white |
| 2 | teaspoons | Celery seeds |
| 4½ | cup | Sugar |
| 1 | Pepper, green -- chopped | |
| 1 | tablespoon | Nutmeg |
| 1 | Pepper, red -- chopped | |
| 1 | tablespoon | Mustard -- dry |
Directions
Put zucchini, onions and salt in bowl and let stand overnight. Drain and rinse in cold water. Drain again. Put in a large kettle with remaining ingredients. Bring to a boil. Simmer for 30 minutes. Uncovered stirring occasionally. Pour into 6-8 sterile pint jars. Seal and process for 15 minutes in a boiling water bath.
Recipe By :
From: Date: File
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