Zucchini-pepper relish

24 servings

Ingredients

Quantity Ingredient
2 tablespoons SUGAR
1 teaspoon DRY MUSTARD
¾ teaspoon SALT
½ teaspoon CELERY FLAKES, DRIED
½ cup RED WINE VINEGAR
1½ cup FINELY CHOPPED YELLOW SQUASH
2 cups FINELY CHOPPED ZUCCHINI
1 cup FINE CHOPPED RED BELL PEPPER
½ cup FINE CHOPPED GREEN PEPPER
½ cup FINE CHOPPED CELERY
2 teaspoons CORNSTARCH

Directions

IN A LARGE BOWL, COMBINE SUGAR, MUSTARD, SALT, CELERY FLAKES, WINE VINEGAR AND GROUND BLACK PEPPER TO TASTE. MICROWAVE MIXTURE ON HIGH UNTIL BOILING.

ADD VEGETABLES TO VINEGAR MIX. COMBINE WELL. WITH VENTED COVER, MICROWAVE ON HIGH 2 TO 3 MINUTES, STIRRING EVERY MINUTE. IN A SMALL BOWL, DISSOLVE CORNSTARCH IN 2 TEASPOONS OF WATER; STIR INTO VEGETABLE MIXTURE. WITH VENTED COVER, MICROWAVE ON HIGH FOR 3 TO 4 MINUTES, UNTIL MIXTURE THICKENS SLIGHTLY. POUR INTO THREE CLEAN 8 OZ. JARS; COVER TIGHTLY AND STORE IN REFRIGERATOR.

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