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Ingredientes
- 10 c. zucchini, chopped
- 1 c. pickling salt
- 5 c. onion, chopped
- 1 c. celery, diced
- 3 green peppers, diced
- 2 sweet red peppers, diced
- 2 teaspoon turmeric
- 1 tbsp. dry mustard
- 3 tbsp. celery seed
- 6 c. sugar
- 5 c. white vinegar
- 3 tbsp. cornstarch
Direcciones
- Prepare zucchini, combine with salt and other vegetables. Allow mix to stand overnight. Drain; rinse thoroughly and drain again in a colander. Press bowl down on top of vegetable mix to force out as much liquid as possible.
- In a large enamel pot, combine remaining ingredients; add in vegetables and bring to a rolling boil. Reduce heat and boil gently 20 min. (May be boiled longer to make a thicker relish.) Ladle relish into warm sterilized jars and seal. Makes 8 pints.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 435g | |
| Recipe makes 12 servings | |
| Calories 473 | |
| Calories from Fat 7 | 1% |
| Total Fat 0.82g | 1% |
| Saturated Fat 0.14g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 9473mg | 395% |
| Potassium 546mg | 16% |
| Total Carbs 114.71g | 31% |
| Dietary Fiber 3.2g | 11% |
| Sugars 105.7g | 70% |
| Protein 2.63g | 4% |
