Zucchini Relish Recipe
Summary
Cooking Time20 MinDifficulty LevelEasy
Ingredients
| Zucchini | 5 Pound | |
| Onions | 6 Large | |
| Cold water | ||
| Salt | 1/2 Cup (16 tbs) | |
| White wine vinegar | 2 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Dry mustard | 1 Teaspoon | |
| Celery seed | 2 Teaspoon | |
| 1/2 teaspoon each, ground cinnamon, nutmeg, and pepper | ||
| 2 jars (4 oz each) sliced pimentos, drained | ||
Directions
Cut zucchini and onions in chunks.
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.
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.
Chef
