Guest guest Posted July 28, 2003 Report Share Posted July 28, 2003 Zucchini Relish 2 large zucchini, cut into 1/2-inch dice 1 medium onion, cut into 1/2-inch dice 1 each, cut into 1/2-inch dice: small green bell pepper, small red bell pepper 2 tablespoons salt 1 3/4 cups sugar 1 cup cider vinegar 2 teaspoons celery seed 1 teaspoon mustard seed Combine zucchini, onion and peppers in a large bowl; sprinkle with salt. Cover with cold water; let stand 2 hours. Drain; rinse. Cover with water; drain again. Set aside. Combine sugar, vinegar, celery seed and mustard seed in large saucepan; heat to a boil. Add vegetables; simmer 10 minutes, stirring occasionally. Pack hot relish into sterilized hot pint canning jars, allowing 1/4-inch head space. Cover tightly with sterilized lids and caps. Meanwhile, heat a large pot of water to a boil. Place jars in the rack of a water-bath canner; pour boiling water over to cover jars. Heat to a boil over medium heat. Cover; process 10 minutes. Store at room temperature. Preparation time: 20 minutes Standing time: 2 hours Cooking time: 10 minutes Processing time: 10 minutes Cooling time: 4 hours Yield: 4 pints Life may not be the party we hoped for, but while we are here we might as well dance. =^..^= Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.