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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 16 |
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âMom likes to make this crisp and colorful relish when zucchini is in season and Dadâs little patch has produced to excess.â âNancy Kreiser, Lebanon, Pennsylvania Ingredients:
4 cups diced zucchini |
1 large onion, thinly sliced |
2 celery ribs, sliced |
2 medium carrots, sliced |
1 medium sweet red pepper, sliced |
2 tablespoons salt |
3/4 cup sugar |
1/2 cup water |
1/2 cup cider vinegar |
1/2 teaspoon celery seed |
dash onion salt |
dash ground turmeric |
Directions:
1. In a large bowl, combine the vegetables; sprinkle with salt and cover with cold water. Let stand for 3 hours; rinse and drain.
2. In a large saucepan, bring the remaining ingredients to a boil. Stir in zucchini mixture and return to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Transfer to a large bowl; cool to room temperature. Cover and refrigerate for at least 2 days. Yield: 4 cups.
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