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Zucchini Relish Using Dry Mustard's picture
  Shredded seeded zucchini 10 Cup (160 tbs)
  Finely chopped onion 4 Cup (64 tbs)
  Salt 5 Tablespoon
  Vinegar 2 1⁄4 Cup (36 tbs)
  Sugar 5 Cup (80 tbs)
  Nutmeg 1 Teaspoon
  Turmeric 1 Teaspoon
  Dry mustard 1 Teaspoon
  Cornstarch 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.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4713 Calories from Fat 81

% Daily Value*

Total Fat 10 g15.4%

Saturated Fat 2.9 g14.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1040.3 mg43.3%

Total Carbohydrates 1156 g385.4%

Dietary Fiber 41.7 g166.8%

Sugars 1069.9 g

Protein 37 g73.5%

Vitamin A 102.8% Vitamin C 1053.4%

Calcium 72.3% Iron 93.5%

*Based on a 2000 Calorie diet

Zucchini Relish Using Dry Mustard Recipe