I only use the firm flesh and I use my food processor to give it a rough chop
I wish I had said this in my orginal post. My apologies Sandra |
been making this for years, and I use the whole zuchinni. I grind all of it with my Kitchen aid attachments. Also, I let it soak overnight. Don't know why, but that's the way I was taught. SOME YUMMY STUFF, HUH???
|
Originally Posted by MissSandra
I only use the firm flesh and I use my food processor to give it a rough chop
I wish I had said this in my orginal post. My apologies Sandra |
Thanks Sandra!
|
8 cups chopped zucchini
1 cup chopped onion 2 tablespoons salt 1 1/2 cups vinegar 2 1/2 cups sugar 1 1/2 teaspoons mustard seed or dijon mustard 1 1/2 teaspoons celery seed Instructions: Sprinkle salt over the zucchini and onions. Set 3 hours and then drain well. In a saucepan combine the vinegar, sugar, mustard seed and celery seed and bring to a boil. Add zucchini mixture to pot. Simmer 20 minutes. Ladle into pint jars. (yield: 3 pints) I only use the meat part not the center areas i like the firm flesh |
What do you use the relish on?
|
I use relish on hotdogs, hambugers, i use it in chicken and potatoe salad i use it in crab cakes I use it in tarter sauce i use it in tuna salad sometimes I just take a bite. sometimes i add a bit of cayanne pepper into it.
|
So on anything, any time you like. That's great. Sounds good!
|
All times are GMT -8. The time now is 01:15 PM. |