Zucchini Relish From Mary Mcconnell Recipe

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Zucchini relish from Mary McConnell

kay OLEARY

By
@TRINE

From 'Motherhood and Apple pie' cookbook

Rating:
★★★★★ 1 vote
Serves:
makes 5-6 pints
Prep:
25 Min
Cook:
5 Min

Ingredients

10 c
chopped zucchini
5 Tbsp
salt
4
medium onions -chopped in food processor
2 3/4 c
apple cider vinegar
2 3/4 c
sugar
1 tsp
nutmeg
1 tsp
dry mustard
2 tsp
celery seed
1/2 tsp
pepper
1 tsp
turmeric, ground
1
red pepper-chopped
1
green pepper-chopped

Step-By-Step

1Sprinkle salt over zucchini and onions and let stand overnight
2Next day, rinse the zucchini and onions thoroughly
with cold water and drain well.
3Bring all ingredients to a boil and simmer for 20 minutes.
4Refrigerate or process as you prefer. This keeps for 6 months in the fridge.
5To Process -fill clean, hot jars within 1/2 inch of the top of the jars. Put lids on and twist on top. Cover with 1 inch of water, bring to a boil and boil for 5 minutes.
6Remove the jars and cool on a wire rack in upright position. Check to be sure they have sealed before storing in a cool, dry place.

About this Recipe

Course/Dish: Other Sauces
Other Tag: Healthy