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 ...
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.
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.
Soak above ingredients ... water. Combine: Add spices, cornstarch, sugar and vinegar to zucchini mixture. Boil for 15 minutes. Seal in hot sterilized jars.
Mix the above ingredients - let stand for 1 hour. Rinse and drain. Add: Simmer 10 minutes. Fill jars and seal.
Put all together and simmer 30 minutes. Put in hot sterilized jars. Let stand overnight. Rinse and drain.
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 ...
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 ...
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.
top of page