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Ingredientes
- 5 c. Grated zucchini
- 2 c. Grated onions
- 6Â 1/2 tsp Salt
- 1 c. Diced green pepper (1/8")
- 1 c. Diced red pepper (1/8")
- 2Â 1/4 c. Water
- 1Â 1/4 c. White vinegar
- 2 tsp Nutmeg
- 2 tsp Dry mustard
- 1Â 1/2 tsp Turmeric
- 1Â 1/2 tsp Cornstarch
- 1 tsp Celery salt
- 1/4 tsp Black pepper
Direcciones
- Roe Griffith of Kansas City gave me her favorite zucchini-relish recipe, from her mother's family, the Maccans. Not I share it with you to make and enjoy all summer long as a topping for burgers, sandwiches and cool meats. This relish is so yummy and easy to make, you'll want to keep some on hand all year long.
- 1. Place zucchini, onions and salt in a large bowl; mix well and cover. Chill overnight. The next day, place mix in a fine strainer. Drain well, rinse under cool water and drain again for 1 hour.
- 2. Place mix in a heavy pot and remaining ingredients. Bring to a boil and simmer, stirring occasionally, 30 min.
- 3. Cold completely and store, covered, in the refrigerator for up to 4 weeks. Or possibly sterilize 3 or possibly 4 pint-sized canning jars in boiling water.
- Fill with relish, seal and process in boiling water for 10 min.
- Carefully remove jars with tongs. Let rest till relish comes to room temperature. Store in cold, dark place for up to 6 months.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 405g | |
| Recipe makes 5 servings | |
| Calories 90 | |
| Calories from Fat 20 | 22% |
| Total Fat 2.32g | 3% |
| Saturated Fat 1.75g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3083mg | 128% |
| Potassium 587mg | 17% |
| Total Carbs 14.11g | 4% |
| Dietary Fiber 3.6g | 12% |
| Sugars 6.29g | 4% |
| Protein 2.74g | 4% |
