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2/3 cup white vinegar 1/4 cup water 1/2 tsp. salt 1/2 tsp. celery seed 1 tsp. mustard seed 3/4 cup sugar (or to taste) 1 medium (4 oz.) onion (use purple for color) 3 medium (1 lb.) zucchini, shredded (do not peel) 1 medium cucumber, peeled and seeded Combine first 6 ingredients in saucepan and bring to boil. Add vegetables and boil for 5 minutes. With a canning funnel, pour into pint jars; cover with lids. Cool and refrigerate. I get about 4 pints out of one batch. Relish will last for several weeks. I've added 1/2 tsp. of dill and 1/2 a chopped jalapeno for different variations. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |