Sunday, July 29, 2012

Zucchini Relish (canning)



10 cups zucchini shredded
2 cups onions chopped fine or shredded

5 TBL. Salt
2 TBL. Cornstarch
3 sweet green peppers chopped fine
3 sweet red peppers chopped fine
1 TBL. Nutmeg
2 TBL. Black pepper
1 TBL. Turmeric
6 cups of sugar
2 ½ cups of vinegar

Put zucchini, onions, and salt in large pan and let set overnight.

Next day rinse

Stir in rest of indredients and cook for 30 mins.
Put in scalded jars and seal.
Put in canner for 15 mins.

This comes from someone on the Quilting Board.  I would like to try this in a small batch first to see if I really like it. 

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