Zucchini Relish |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 quarts | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 12 cups coarsely chopped zucchini | 1-1/2 cups chopped onion | 1 cup chopped green pepper |
| 4 cloves garlic, crushed | 1 tablespoon plus 1/2 teaspoon salt | ice water |
| 1 cup water | 5 cups sugar | 3 cups vinegar |
| 2 teaspoons mustard seeds | 2 teaspoons ground turmeric | 2 teaspoons prepared mustard seeds |
| 2 teaspoons ground turmeric | 2 teaspoons prepared mustard | |
| 1 | Combine zucchini, onion, green pepper, garlic, and salt in a large bowl; add ice water to cover. Let stand 3 hours; drain well. |
| 2 | Combine 1 cup water, sugar, vinegar, mustard seeds, turmeric, and mustard in a large Dutch oven; bring to a boil. Add zucchini mixture, and boil 10 minutes. |
| 3 | Quickly ladle hot mixture into hot sterilized jars, leaving 1/4-inch headspace. Remove air bubbles, and wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling-water bath 10 minutes. |