WEBThe recipe. If you wish to adjust batch size, do the math first on paper.. Jar size choices: Quarter-litre (½ US pint / 250 ml / 8 oz) OR half-litre (1 US pint / 500 ml/ 16 oz). …
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WEBPlace onions and peppers into the colander with the zucchini. 3. Add 1 tablespoon of salt to the vegetables and stir well to coat. Let the vegetables drain for at least 30 minutes. 4. …
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WEBIn a large pot, add vinegar, sugar, pepper, celery salt, nutmeg, dry mustard, turmeric, and cornstarch and bring to a boil. Add zucchini and onion and bring back to a boil. Reduce …
WEBDirections. Mix the zucchini, onions and salt in a large container and let stand overnight. Drain, rinse and drain again. Place in a large pot with the remaining ingredients and …
WEBSimply pack prepared jars with the hot zucchini relish, and process them in boiling water for 10 minutes (time can vary depending on altitude ). Then turn the heat off, and allow it …
WEBSprinkle 1 tablespoon of the salt over the zucchini and let sit for 30 minutes to give up some water and drain. While zucchini is in colander, place onion in food processor and …
WEBFill hot jars with hot zucchini mixture. Clean the rim of the jars and seal with the rubber lid and screw band. Do not over tighten the screw band- just finger tight. Add enough water …
WEBMix chopped vegetables with salt. Let soak overnight. Drain well. Mix remaining ingredients and pour over vegetables. Bring to a boil over medium heat. Simmer for 30 minutes. …
WEBAdd rest of ingredients to zucchini and cook for 30 minutes over low heat. Process 15 minutes in hot water. You can put mustard seed and celery seed in cloth bag to take out …
WEBCombine the sugar and cornstarch and add to the vinegar in a large saucepot, then add the other seasonings. Add the zucchini mixture and peppers and cook slowly for 30 …
WEBIn a large kettle, combine remaining ingredients; bring to a boil. Add zucchini mixture; simmer for 10 minutes. Ladle hot into hot jars, leaving 1/4-in. headspace. Adjust lids. …
WEBAllow everything to simmer for 10 minutes. Using a slotted spoon, fill hot jars with the relish. Make sure to leave a 1-inch headspace. Next, using a ladle, fill the jars with the brine; …
WEBCook the vinegar, sugar, spices, and corn starch over medium heat until it thickens a bit. While it is cooking, dump the vegetables into a colander and rinse them off with cold …
WEB1 teaspoon celery seed. 1/2 teaspoon pepper. Steps: In a large container, combine the zucchini, onions, peppers and salt. Cover and refrigerate overnight. Drain; rinse and …
WEBBring to a simmer and cook for 5 minutes. 3. Fill the jars. Ladle the hot relish into the hot jars, leaving ½ inch/12mm headspace. Use a wooden chopstick to remove any air …
WEBStep one: Place half the zucchini slices in a single layer on the bottom of the dish. I cut them about 1/4" thick. Step two: Layer half the tomato slices over the zucchini. I didn't …
WEBInstructions. In a large non-reactive bowl (see notes), mix together the finely chopped zucchini, onion, and sweet pepper. Sprinkle the mixture with salt and stir it well. Allow it …