Grand Scale Zucchini Relish |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 pints | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 10 cups minced zucchini | 5 cups minced onion | 1 cup diced celery |
| 3 green peppers, diced | 2 sweet red peppers, diced | 6 cups sugar |
| 5 cups white vinegar | 3 tablespoons celery seeds | 1 cup pickling salt |
| 1 tablespoon dry mustard | 2 teaspoons turmeric | |
| 1 | Combine the zucchini, onion, celery, and peppers with the salt. Let stand overnight. Drain; rinse thoroughly and drain again in a colander. Press a bowl on top of the mixture to force out as much liquid as possible. |
| 2 | In a large enamel pot, combine the remaining ingredients; add the vegetables and bring to a rolling boil. Reduce the heat and boil gently for 20 minutes. Ladle the relish into clean, hot pint jars, leaving 1/2 inch headspace, and seal. Process in a boiling-water-bath canner for 15 minutes. |