Zucchini Relish Using Dry Mustard
|Shredded seeded zucchini||10 Cup (160 tbs)|
|Finely chopped onion||4 Cup (64 tbs)|
|Vinegar||2 1⁄4 Cup (36 tbs)|
|Sugar||5 Cup (80 tbs)|
|Dry mustard||1 Teaspoon|
|Celery seed||2 Teaspoon|
|Green bell peppers/Red bell peppers||2 , finely chopped|
|Black pepper||1⁄4 Teaspoon|
Combine the zucchini, onion and salt in a large bowl; mix well.
Let stand at room temperature, covered, for 8 to 10 hours.
Rinse in cold water; drain well.
Combine the zucchini mixture, vinegar, sugar, nutmeg, turmeric, dry mustard, cornstarch, celery seed, bell peppers and black pepper in a large kettle over medium-high heat; bring to a boil.
Boil for 5 minutes.
Remove from heat.
Ladle into hot sterilized jars, leaving 1/2 inch headspace; seal with 2 piece lids, and process in a boiling water bath for 10 minutes; or let cool to room temperature, then cover and store in the refrigerator.