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Zucchini Relish Recipe
|Zucchini||5 Pound (About 20 Medium Size)|
|Cold water||5 Quart|
|Salt||1⁄2 Cup (8 tbs)|
|White wine vinegar||2 Cup (32 tbs)|
|Sugar||1 Cup (16 tbs)|
|Dry mustard||1 Teaspoon|
|Celery seed||2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Ground pepper||1⁄2 Teaspoon|
|Sliced pimentos||8 Ounce, drained (2 Jars 4 Ounce Each)|
Serving size: Complete recipe
Calories 2097 Calories from Fat 80
% Daily Value*
Total Fat 10 g15.2%
Saturated Fat 2.5 g12.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 8898.7 mg370.8%
Total Carbohydrates 471 g157.1%
Dietary Fiber 62.5 g250.1%
Sugars 325.3 g
Protein 53 g105.7%
Vitamin A 121.9% Vitamin C 1041.6%
Calcium 120.8% Iron 120.6%
*Based on a 2000 Calorie diet
Using metal blade, process a portion at a time, with on-off bursts until finely chopped.
Place in a 6-quart pan.
Cover with water and stir in salt.
Cover and refrigerate for 4 hours or overnight.
Drain vegetables, rinse, then drain again.
In the same pan combine vegetables, vinegar, sugar, dry mustard, celery seed, cinnamon, nutmeg, pepper, and pimentos.
Bring quickly to boiling, stirring constantly.
Reduce heat and simmer, uncovered, for about 20 minutes or until mixture is quite thick.