Toss zucchini and onion with salt in
Combine zucchini, sugar, water, vinegar and horseradish in a saucepan. Bring to a boil. Boil 5 minutes, stirring often. Remove from heat. Add gelatin and stir until dissolved. Ladle quickly into hot sterilized small jars or frozen containers. Cover tightly; cool. Store in freezer or refrigerator up to 2 weeks. Makes 3 cups.
ake the relish.
In a small bowl, combine zucchini, bell pepper
ixing bowl, stir the chopped zucchini, chopped onion and salt together
Grind together zucchini, onion and green pepper.
Add salt and let stand overnight.
In the morning, rinse with 1 pint of water, squeeze dry and then add remaining ingredients.
Cook 30 minutes. Put in sterilized jars and seal.
Makes 6 to 7 pints per batch. Recipe of G. Aunt Jane.
ade Meyer Lemon Relish (recipe follows).
Meyer Lemon Relish:.
Place diced
For relish:.
Combine the tomatoes, green
with food processor chop all of the vegetables, place in large plastic bowl sprinkle canning salt over vegetables and cover place in refrigerator overnight.
next day drain water off. Place in large pan on stove, add remaining ingredients. Bring to good boil, stirring occasionally be careful not to stick.
when at a good boil, turn down to low and stir constantly for 30-45 minutes according to how thick you want your relish -- Seal in sterile jars.
Combine zucchini, onions, green and red peppers and salt in large cooker; mix well and let stand overnight. Drain and rinse good with cold water. Add remaining ingredients and boil 20 to 30 minutes. Ladle into hot jars and adjust lids. Process in boiling water bath 15 minutes. Makes 6 pints.
Place the zucchini and onion in a large,
Mix the first 3 ingredients and let stand overnight.
The next day, rinse, drain and add remaining ingredients.
Mix and simmer 30 minutes.
Pour into clean, hot jars and seal.
May not need all of the juice.
Bring to a full rolling boil.
Fill jars and seal.
Recipe x 4 = 15 quarts.
That is about 10 pounds of onions and 10 pounds of sugar.
Mix together ground zucchini squash, ground onions and salt. Let stand overnight; drain, rinse and rinse again. Add remaining ingredients. Cook slowly until clear (about 30 minutes). Seal hot. One half of recipe makes 3 pints.
Put zucchini, onion and salt in large bowl and mix well.
Let stand overnight.
Drain and rinse in cold water; drain again.
Put mixture in a large kettle with remaining ingredients.
Bring to a boil and simmer, uncovered, stirring occasionally for 30 minutes. Pour into jars and seal.
Process in boiling water bath for 5 minutes.
o mix well. Add the zucchini, toss again, and top with
Combine zucchini, onion and sweet pepper in
Grind zucchini, green peppers and onions.
Add salt and mix well.
Soak overnight and then drain.
Cook turmeric, celery seed, sugar and vinegar until clear.
Pour over relish mixture, then seal in jars.
(I mix the relish mixture and vinegar mixture together and heat thoroughly.)
May put in hot water bath for 5 minutes for sure sealing of jars.
Run zucchini, red bell pepper, and onions
ettuce, tomato, burger, and spread relish on burger. Top with bun
Cook the sausage breaking it up so there are no lumps, cook with the onions & garlic. When the meat is lightly browned drain the pan.
Add the green peppers, saute 2 minutes.
Add the zucchini, tomatoes, jalapeno, basil, chili, salt, lemon juice & tabasco, simmer 15 minutes. Meanwhile cook your pasta (for an easy method see recipe #30358).
Serve over pasta.
Sprinkle with parmesan cheese.