Busy Person's Zucchini Relish |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 7 pints | |||||||||
| INGREDIENTS: | ||
| 10 cups finely chopped zucchini | 4 cups finely chopped onions | 1 green pepper, finely chopped |
| 1 sweet red pepper, finely chopped | 5 tablespoons pickling salt | 2-1/2 cups white vinegar |
| 1 large cayenne pepper with seeds | 4-1/2 cups sugar | 1 tablespoon dry mustard |
| 1 tablespoon nutmeg | 1 tablespoon turmeric | 2 teaspoons celery salt |
| 1/2 teaspoon pepper | ||
| 1 | Chop the vegetables and sprinkle salt over them. Mix well. Let stand overnight. Drain the vegetables. Rinse thoroughly with cold tap water. Drain again. Puree the cayenne pepper in a blender with a little of the vinegar. Place the vegetables, cayenne puree, and remaining ingredients in a large kettle. Bring to a boil. Simmer for 30-45 minutes. |
| 2 | Pack the mixture into hot, sterilzed pint jars, leaving 1/2 inch headspace. Seal. Process in a boiling-water-bath canner for 15 minutes. |