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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 6 |
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a friend on mine gave me this recipe and my family fell in love with it...have entered in Titus County Fair, 3 times and received Best in Class and Best in Show all 3 times. I like to use the different color bell peppers it adds to the beautiful colors in this relish Ingredients:
10 cups zucchini |
4 bell peppers |
4 onions |
8 hot peppers |
5 tablespoons canning salt |
1 quart vinegar |
4 cups sugar |
1 teaspoon cornstarch |
1 teaspoon nutmeg |
1 teaspoon turmeric |
1 teaspoon dry mustard |
Directions:
1. with food processor chop all of the vegetables, place in large plastic bowl sprinkle canning salt over vegetables and cover place in refrigerator overnight.
2. next day drain water off. Place in large pan on stove, add remaining ingredients. Bring to good boil, stirring occasionally be careful not to stick.
3. when at a good boil, turn down to low and stir constantly for 30-45 minutes according to how thick you want your relish - Seal in sterile jars.
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