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) |
Thanks...
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yum
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this year i'll make twice as much lol it is really good
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yum! Thanks!
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Thanks!! I am going to make some! :thumbup: :D
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I have a diffrent recipe but I know what you mean, everyone LOVES it!
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My mom made this with yellow squash and its the best stuff I ever ate... We had it to eat all the time, they always had a big garden...I've fixed it several times...Yum yum
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Do you process the jars in a hot water bath to seal them or does it just keep in fridge for a long time?
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Also, do you peel the zuch. or leave the peel on?
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Thank you.Sounds yummy.
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note, I don't use the center of the zuchinni, i only use the firm flesh.
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As long as I can pick young zuccs that are not too big yet, I use the whole thing as the seeds haven't developed yet.
Yum!!! Patti |
i use my big ones that i discovered in the garden unpicked for quite sometime lol welcome to the home of the giant zuchinni bigger harder and my relish stays firmer. I don't process in hot water i just make sure my jars are fresh out of the boiling water and lids just as hot or out of the dishwasher.no soap used
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MissSandra...you are so right about the big ones making excellent relish!!!
I also like the midsize ones sliced 1/2" thick, lightly sprinkle with Lowrys seasoned salt, and grill over an open campfire. You can do them on the barby, but they aren't quite as good. Patti |
Thank you
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