Zucchini Relish
Makes 6 (1-pint) or 12 (1/2-pint) jars
Ingredients:
2-1/2 quarts shredded, deseeded, unpared zucchini
3 cups shredded fresh onions
5 tablespoons salt
2-1/2 cups white or cider vinegar
5 cups sugar
1 tablespoon each freshly grated nutmeg, mustard powder, turmeric and cornstarch
1/8 teaspoon red (cayenne) pepper
1 green bell pepper, chopped
1 red bell pepper, chopped
Method:
In a large bowl, combine zucchini and onions. Sprinkle with salt; let stand overnight. The next day, put 6 (1-pint) or 12 (1/2-pint) canning jars with rings and lids into a large pot of water.
Bring to a simmer. Drain zucchini and onions. Rinse in cold water; drain. In a large non-aluminum kettle, combine zucchini, onions, vinegar, sugar, spices, cornstarch
and bell peppers. Bring to a boil, stirring.
Reduce heat and simmer, uncovered, 30 to 40 minutes or until mixture has cooked down and thickened. There should be little "loose" liquid. Spoon into hot sterilized jars. Cap with sterilized lids and rings. Place filled capped jars on a rack in a large canning kettle.
Add boiling water until jars are covered with 2 inches of water. Simmer 15 minutes. Remove from water and cool on racks away from drafts. Label before storing.
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