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ZUCCHINI RELISH | |
12 c. shredded zucchini squash 4 c. shredded onions 5 tbsp. salt 2 1/2 c. vinegar 1 red and 1 green bell pepper 1 tbsp. dry mustard 3/4 tsp. turmeric 1 3/4 tsp. cornstarch 1 1/2 tsp. celery seed 1/2 tsp. black pepper Shred squash, peppers, and onions. Mix well with salt. Let stand overnight in refrigerator. Rinse well with cold water. Drain. In cooker, mix vinegar, sugar, and spices. Cook 10 minutes. Add squash mixture and cook 30 minutes on low heat. Then can with hot jars. Makes 5-6 pints. |
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