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Zucchini Relish Using Dry Mustard

Chef.at.Home's picture
Ingredients
  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
Directions

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

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Zucchini

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