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New Mexico Piccalilli Relish

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CATEGORY CUISINE TAG YIELD
Grains Pickles 1 Servings

INGREDIENTS

8 c Chopped zucchini
1/2 c Parched; peeled, seeded, chopped fresh hot green chiles
4 c Chopped hot onion
1/3 c Pickling salt
2 1/4 c Cider vinegar (5% acid)
4 c Sugar
1 tb Dry mustard
1 tb Celery seeds
1 tb Caribe (crushed N. New Mexico hot red chile)

INSTRUCTIONS

Stir together zucchini, chiles, onions & salt in a large bowl. Let stand 2
hours at room temperature, stirring occasionally. Then cover & refrigerate
overnight. Drain, rinse with cold water until water runs clear. Turn into a
large saucepan & stir in vinegar, sugar, mustard, celery seeds & caribe.
Bring to a boil; boil uncovered, 30 minutes. Pour relish into 6 hot,
sterilized 1-pint canning jars, leaving 1-1/2 inches head space; wipe rims
with boiling water, then seal jars tightly with canning lids & rings. Cool
filled jars at room temperature, out of drafts. Store in a cool, dry place
until ready to use. Makes 6 pints.
TIME INCLUDES OVERNIGHT
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback).  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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