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Ingredients
| zucchini squash (grated): 10 cups (grated) |
| onions (chopped): 4 cups (chopped) |
| green bell pepper: 2 (grated) |
| pickling salt: 5 Tbl |
| distilled vinegar: 2 1/2 cups |
| granulated sugar: 5 cups |
| ground mustard: 2 tsp |
| celery seed: 2 tsp |
| ground turmeric: 2 tsp |
| cornstarch: 1 Tbl |
| black pepper: 1/2 tsp |
Green Goddess Zucchini Relish
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
30 min -
Servings
12 serving(s)
Tags
- Use only fresh, firm med sized zucchini.
- Wash and dry, but do not peel.
- Grate removing large seeds.
- Mix zucchini, onions, green pepper and canning salt.
- Let sit overnight.
- Drain and rinse mixture in cold water.
- Put mixture in large kettel.
- Add vinegar and remaining ingredients.
- Bring to a rolling boil.
- Cook for 10 minutes.
- Pack in hot sterilized pint jars.
- Cover with sterilized lids and hotwater process for 20 minutes.
- Ready to eat right away, but it's better if it ages a few days.