Kathy I also found this recipe that sounds so easy.
8 c diced squash
3 c diced sweet peppers
2 c diced onions
1 Tbsp salt
3 c sugar
1 Tbsp white mustard seed
1 Tbsp celery seed
1/2 tsp dry mustard
2 1/2 c vinegar
Dice vegetables and mix with salt. Let stand at least 1 hour
Drain well ... squeeze out juice
Mix vinegar, sugar, mustard seed, celery seed, and dry mustard in a large pot and bring to a boil.
Add vegetables and bring to a boil.
Pour in hot jars and seal. Water bathe for 15 minutes. I put mine in jelly jars because I eat a jar all by myself. This recipe should make about 6 pint jars. Sometimes I have a bit that will not fit into the jars... it does not go to waste.
I tried this last year and it came out great. Hope you like it.
Zuchinni Relish "from" Kathy
5 C. finely chopped zuchinni
1 1/2 C. finely chopped onions
3/4 C. finely chopped green sweet peppers
3/4 C. finely chopped red sweet peppers
1/4 C. pickling salt
1 3/4 C. sugar
1 1/2 C. White vinegar
1/4 C. water
1 t. celery seed
1 t. ground tumeric
1/2 t. mustard seed
In a large nonmetal bowl combine: zuchinni, onions and sweet peppers. Sprinkle with salt, tossing gently to coat.
Add enough cold water to cover. Cover and allow to stand at room temperature for 3 hours.
Transfer mixture to a large colander and set in sink. Rinse with cold water and drain.
In a 8 - 10 stainless steel, enamel, or nonstick heavy pot combine sugar, vinegar, the 1/4 c. of water, celery seed, tumeric and mustard seed.
Bring to a boil, stirring until sugar dissolves and Reduce heat.
Simmer uncovered for 3 minutes.
Add drained mixture and return to boiling, reduce heat. Simmer, uncovered for 10 minutes stirring occasionally.
Ladle Hot relish into sterilized jars, leaving 1/2" headspace. Wipe jar rims and adjust lids
Process filled jars in boiling water bath/canner for 10 mins.
Makes 5 half pints.
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