My Best Zucchini Relish
- Number of Servings: 12
Ingredients
3 cups grated zucchini (with skin)1/2 cup grated onion1/2 finely chopped green pepper1/2 cup + 2 Tble sugar1 teaspoon cornstarch1/4 cup yellow mustard1 Tble salt2/3 cup vinegar (white or cider)
Mix together the zucchini, onion, and green pepper. Sprinkle the salt over top. Cover with cold water and refrigerate overnight.
Next day, drain off water. Mix the vegetables with the vinegar, sugar, and cornstarch ( stir the cornstarch in the vinegar to dissolve before adding to vegetables). Bring to a boil in stockpot or kettle stirring all the time. Reduce heat and cook for 30 minutes stirring often. Add the mustard and cook for ten more minutes. Refrigerate covered. This will stay good for a long time and is great on hot dogs or hamburgers. I use this in potato, macaroni, tuna, egg salads as well.
*Makes about three cups and nutritional values calculated per 1/4 cup serving.
Number of Servings: 12
Recipe submitted by SparkPeople user PENNYD.
Next day, drain off water. Mix the vegetables with the vinegar, sugar, and cornstarch ( stir the cornstarch in the vinegar to dissolve before adding to vegetables). Bring to a boil in stockpot or kettle stirring all the time. Reduce heat and cook for 30 minutes stirring often. Add the mustard and cook for ten more minutes. Refrigerate covered. This will stay good for a long time and is great on hot dogs or hamburgers. I use this in potato, macaroni, tuna, egg salads as well.
*Makes about three cups and nutritional values calculated per 1/4 cup serving.
Number of Servings: 12
Recipe submitted by SparkPeople user PENNYD.
Nutritional Info Amount Per Serving
- Calories: 55.6
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 615.9 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 1.0 g
- Protein: 0.6 g
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