|by Lynne Mullins|
A collection of quick, easy and delicious recipes for every occasion. From spicy deep-fried quail to baked red mullet with shallots and Jerusalem ...
Results 1 - 10 of 174 for zucchini relish
Put unpeeled squash through the coarse blade of a food grinder to make 10 cups and grind onion to make 4 cups. Grind 2 green peppers. Put vegetables ...
Coarsely grind the ... peppers. Stir in zucchini and salt. Cover ... into hot canning jars, adjust seals. Process in a boiling water bath for 10 minutes.
Combine zucchini, onion, green ... minutes. Pack hot relish into hot jars, ... caps. Process 10 minutes in a boiling-water canner. Makes about 4 half-pints.
Grind all together and add 3 tablespoons salt and stand overnight. Then add: Bring to a boil and add 2 tablespoons cornstarch dissolved in a little ...
Put all together and simmer 30 minutes. Put in hot sterilized jars. Let stand overnight. Rinse and drain.
Mix, let stand overnight. Rinse with cold water and drain. Add chopped red and green peppers as desired. Mix: Add squash, bring to a boil. Simmer 20 ...
Mix the above ingredients - let stand for 1 hour. Rinse and drain. Add: Simmer 10 minutes. Fill jars and seal.
Wash zucchini and cut into ... and slice onions. Place zucchini and onions in large bowl, sprinkle with the salt and cover with water. Let stand 2 hours.
Soak above ingredients ... water. Combine: Add spices, cornstarch, sugar and vinegar to zucchini mixture. Boil for 15 minutes. Seal in hot sterilized jars.
Wash zucchini. Chop, do ... again. Add vinegar, sugar, spices and simmer until thick, about 30 minutes. Stir often, pour into sterile jars. Makes 5 pints.
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