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Zucchini Relish

Meat.central's picture
Ingredients
  Zucchini 5 Pound (About 20 Medium-Sized Pieces)
  Onions 6 Large
  Salt water 1⁄2 Cup (8 tbs)
  White wine vinegar 2 Cup (32 tbs)
  Sugar 1 Cup (16 tbs)
  Dry mustard 1 Teaspoon
  Celery seed 2 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Nutmeg 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Pimientos 8 Ounce, drained and chopped (Measuring Around 2 Jars)
Directions

Put zucchini and onions through the medium blade of a food chopper or finely chop with a knife; mix with salt in a bowl and cover with water.
Cover and refrigerate for 4 hours or overnight.
Drain vegetables, rinse, then drain again.
In a 5 or 6-quart pan, combine vegetables, vinegar, sugar, dry mustard, celery seed, cinnamon, nutmeg, pepper, and pimientos.
Bring quickly to boiling, stirring constantly.
Reduce heat and simmer, uncovered, for about 20 minutes or until reduced to about 6 pints.
Stir occasionally.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Interest: 
Party

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