10 c minced zucchini
5 c minced onions (I didn't realize I didn't have an onion at the time so
I used 2 1/2 c of onions I had dehydrated, worked out very well)
1 c diced celery
3 green bell peppers, diced
2 red bell peppers, diced
1 c pickling salt (I used sea salt, worked great)
2 teaspoons of turmeric
1 tablespoon dry mustard
3 tablespoons celery seeds.
6 c sugar
5 c white vinegar
3 tablespoons cornstarch
Combine zucchini, onions, celery and peppers with salt. Stir well, cover and
let stand overnight.
Rinse and drain thoroughly, I did a double rinse on mine, you want to remove
all that salt.( I also ran mine through a hand operated food mill, one like
you would use to get the juice out of tomatoes and is cone shaped. Sorry I don't
know the actual name of it.) You want to be sure you get all the liquid out of
it you can, this is important.
In a large pot combine remaining ingredients, add the vegetables and bring to
a rolling boil. That is a boil that cannot be stirred down. Then reduce heat and
boil gently for 20 minutes.
Ladle relish into clean, hopt pint jars, leaving 1/2 inch head space and
seal.
Process in a boiling cold bath canner for 15 minutes.
Yields 8 pints.
If you tasted this without knowing what it was you would think you were eating sweet pickle relish. This is so amazing I won't make sweet pickle relish for my family any more, they loved it. I did make some adjustments to this recipe to suit my needs, However,following what I did is a personal
choice and I can't be held responsible for any negative results you may
get.
5 c minced onions (I didn't realize I didn't have an onion at the time so
I used 2 1/2 c of onions I had dehydrated, worked out very well)
1 c diced celery
3 green bell peppers, diced
2 red bell peppers, diced
1 c pickling salt (I used sea salt, worked great)
2 teaspoons of turmeric
1 tablespoon dry mustard
3 tablespoons celery seeds.
6 c sugar
5 c white vinegar
3 tablespoons cornstarch
Combine zucchini, onions, celery and peppers with salt. Stir well, cover and
let stand overnight.
Rinse and drain thoroughly, I did a double rinse on mine, you want to remove
all that salt.( I also ran mine through a hand operated food mill, one like
you would use to get the juice out of tomatoes and is cone shaped. Sorry I don't
know the actual name of it.) You want to be sure you get all the liquid out of
it you can, this is important.
In a large pot combine remaining ingredients, add the vegetables and bring to
a rolling boil. That is a boil that cannot be stirred down. Then reduce heat and
boil gently for 20 minutes.
Ladle relish into clean, hopt pint jars, leaving 1/2 inch head space and
seal.
Process in a boiling cold bath canner for 15 minutes.
Yields 8 pints.
If you tasted this without knowing what it was you would think you were eating sweet pickle relish. This is so amazing I won't make sweet pickle relish for my family any more, they loved it. I did make some adjustments to this recipe to suit my needs, However,following what I did is a personal
choice and I can't be held responsible for any negative results you may
get.
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