|Pickles to Relish|
|by Beverly Alfeld|
More than just a cookbook, this encyclopedic guide seeks to teach methods of applying the many concepts of cooking to our everyday lives.
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.
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 ...
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 ...
Soak above ingredients ... water. Combine: Add spices, cornstarch, sugar and vinegar to zucchini mixture. Boil for 15 minutes. Seal in hot sterilized jars.
Put all together and simmer 30 minutes. Put in hot sterilized jars. Let stand overnight. Rinse and drain.
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.
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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