Zucchini Relish Using Dry Mustard Recipe
Ingredients
| Shredded seeded zucchini | 10 Cup (160 tbs) | |
| Finely chopped onion | 4 Cup (64 tbs) | |
| Salt | 5 Tablespoon | |
| Vinegar | 2 1⁄4 Cup (36 tbs) | |
| Sugar | 5 Cup (80 tbs) | |
| Nutmeg | 1 Teaspoon | |
| Turmeric | 1 Teaspoon | |
| Dry mustard | 1 Teaspoon | |
| Cornstarch | 1 Teaspoon | |
| Celery seed | 2 Teaspoon | |
| Green bell peppers/Red bell peppers | 2 , finely chopped | |
| Black pepper | 1⁄4 Teaspoon |
Directions
Combine the zucchini, onion and salt in a large bowl; mix well.
Let stand at room temperature, covered, for 8 to 10 hours.
Rinse in cold water; drain well.
Combine the zucchini mixture, vinegar, sugar, nutmeg, turmeric, dry mustard, cornstarch, celery seed, bell peppers and black pepper in a large kettle over medium-high heat; bring to a boil.
Boil for 5 minutes.
Remove from heat.
Ladle into hot sterilized jars, leaving 1/2 inch headspace; seal with 2 piece lids, and process in a boiling water bath for 10 minutes; or let cool to room temperature, then cover and store in the refrigerator.
Let stand at room temperature, covered, for 8 to 10 hours.
Rinse in cold water; drain well.
Combine the zucchini mixture, vinegar, sugar, nutmeg, turmeric, dry mustard, cornstarch, celery seed, bell peppers and black pepper in a large kettle over medium-high heat; bring to a boil.
Boil for 5 minutes.
Remove from heat.
Ladle into hot sterilized jars, leaving 1/2 inch headspace; seal with 2 piece lids, and process in a boiling water bath for 10 minutes; or let cool to room temperature, then cover and store in the refrigerator.
Chef
