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ZUCCHINI RELISH
12 cups zucchini coarsely ground (food processor) 4 cups white onions, chopped 1 sweet red pepper, ground 1 green pepper, ground Combine above with 5 Tbsp salt and let stand for 12 hours. Drain, wash and drain again. Press out some of the water but not all. Cook the following until slightly thickened: 2 1/2 cups white vinegar 5 cups sugar 1 Tbsp dry mustard 3/4 tsp nutmeg 3/4 tsp tumeric 1 1/2 tsp celery seed 1/2 tsp black pepper 1 Tbsp cornstarch Add vegetables and cook slowly for 25 minutes. Put in jars and seal. recipe by Betty Brown, owner Timberlake Campground Whittier, NC submitted by Maggie |
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