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Ingredients
- 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
Directions
- 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 Recipe | %DV |
|---|---|
| Recipe Size 5230g | |
| Calories 5678 | |
| Calories from Fat 82 | 1% |
| Total Fat 9.8g | 12% |
| Saturated Fat 1.69g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 113672mg | 4736% |
| Potassium 6554mg | 187% |
| Total Carbs 1376.56g | 367% |
| Dietary Fiber 38.9g | 130% |
| Sugars 1268.38g | 846% |
| Protein 31.58g | 51% |
