Canadian Cuisine
Ingredients:
- 9 zucchini, finely chopped.
- 3 onions, finely chopped.
- 2 sweet red peppers, seeded and finely chopped.
- ¼ cup pickling salt.
- 2 ½ cups granulated sugar.
- 1 ½ cups white vinegar.
- 1 ½ tsp dry mustard.
- 1 tsp celery seeds.
- ½ tsp coarsely ground pepper.
- ½ tsp turmeric.
- 1 tbsp water.
- 2 tsp cornstarch.
Directions:
- In large bowl, combine zucchini, onions and red peppers;
sprinkle with salt and stir to blend.
- Let stand 1 hour, stirring occasionally. Drain in large
sieve.
- Rinse thoroughly under cold running water; drain again,
pressing out excess moisture.
- In large heavy saucepan, combine sugar, vinegar, mustard,
celery seeds, pepper and turmeric; bring to boil.
- Add drained vegetables and return to boil, stirring
frequently.
- Reduce heat and simmer, uncovered and stirring
occasionally, for 15 minutes or until vegetables are tender and liquid has
thickened.
- Combine water with cornstarch; stir into relish.
- Cook, stirring, for 5 minutes or until liquid clears and
thickens.
- Pour into hot, sterilized canning jars, leaving ½ inch
head space.
- Seal with prepared lids and screw on bands.
- Process in boiling water bath for 10 minutes.