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Zucchini Relish Using Dry Mustard Recipe
|Shredded seeded zucchini||10 Cup (160 tbs)|
|Finely chopped onion||4 Cup (64 tbs)|
|Vinegar||2 1⁄4 Cup (36 tbs)|
|Sugar||5 Cup (80 tbs)|
|Dry mustard||1 Teaspoon|
|Celery seed||2 Teaspoon|
|Green bell peppers/Red bell peppers||2 , finely chopped|
|Black pepper||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 4713 Calories from Fat 81
% Daily Value*
Total Fat 10 g15.4%
Saturated Fat 2.9 g14.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1040.3 mg43.3%
Total Carbohydrates 1156 g385.4%
Dietary Fiber 41.7 g166.8%
Sugars 1069.9 g
Protein 37 g73.5%
Vitamin A 102.8% Vitamin C 1053.4%
Calcium 72.3% Iron 93.5%
*Based on a 2000 Calorie diet
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.