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| ZUCCHINI RELISH | |
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12 c. chopped squash 4 c. ground onion 1 each red and green pepper, chopped Cover with 5 tablespoons salt, let stand 6 to 8 hours. Wash in colander. Cook: 6 c. sugar 1 tbsp. dry mustard 3/4 tsp. nutmeg 3/4 tbsp. cornstarch 3/4 tsp. turmeric 1 1/2 tsp. celery seed 1/2 tsp. pepper Add ground vegetables and cook slowly for 30 minutes. Pack in sterilized jars and seal. | |
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