| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Dutch | Condiments, Vegetables | 16 | Servings |
INGREDIENTS
| 10 | c | Zucchini, chopped |
| 4 | c | Onion, chopped |
| 5 | tb | Salt |
| 1 | Sweet red pepper, chopped | |
| 1 | Green pepper, chopped | |
| 3 | c | Sugar |
| 2 | tb | Cornstarch |
| 1 | tb | Turmeric |
| 2 | ts | Dry mustard |
| 2 | ts | Celery seed |
| 1/2 | ts | Pepper |
| 2 1/2 | c | Cider vinegar |
INSTRUCTIONS
COUNTRY WOMAN, DATE UNKNOWN Combine zucchini, onion and salt; let stand overnight. Rinse and drain well. Place in a large kettle or Dutch oven along with remaining ingredients; cook until mixture thickens, stiring constantly. Do not overcook. Pack hot into hot sterilized jars, leaving 1/4 inch headspace. Adjust caps. Process 10 minutes in a boiling water bath. Yield: 16 half-pints. From: Dodie Strobel of Grants Pass, OR Posted on GEnie Food & Wine RT Dec 04, 1992 by L.SHOGREN1 [NorCal Linda] From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook moderator at net/node 004/005
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