CFD Publications

Home Up Search

Zucchini Relish
 

 

Home
Up
Books
To Order
Preparedness Info
Preparedness Archives
Recipe of the Month
Recipe Archives
Reference Links
Commercial Links
FAQ
Book Reviews
Reading and Reference
Cheryl's Talks
Philosophy
Blog Links

ZUCCHINI RELISH

1 gallon zucchini chunks
1 red pepper, cut in chunks
3 green peppers, cut in chunks
3 large onions, cut in chunks

Grind the above vegetables. Cover with water and stir in 3/4 cup pickling salt. Let stand overnight. Drain and rinse.

1/2 teaspoon cinnamon
2 tablespoons mustard seed
1-1/2 teaspoons turmeric
2 tablespoons celery seed
4 cups sugar
2 cups vinegar
4 cups water

Heat to boiling. Add drained vegetables; boil 3 minutes. Fill sterilized pint jars leaving 1/2-inch head space. Release air bubbles. Wipe jar rims. Put on hot lids and canning rings. Process 5 minutes in a boiling water canner using the hot pack method. For altitudes over 1000 feet, add 1 minute to the processing time for each additional 1000 feet of altitude.

Makes 8 to 10 pints depending on how long the vegetables drain after brining overnight.

Print

 

Send mail to theark@simplyprepared.com with questions or comments about this web site.
Copyright 2004 - 2013 Cheryl Driggs
Last modified: 07/15/2013