2 Cups onions, chopped
1 green pepper chopped
1 red pepper chopped
1 TBSP salt
1 1/2 Cup vinegar
1 1/2 tsp nutmeg
1 1/2 tsp turmeric
1 1/2 tsp celery seed
1/4 tsp black pepper
2 1/2 Cups sugar
Combine and refrigerate over night the chopped zucchini, onions, peppers and salt.
The next day, rinse, drain and combine with the remainder ingredients.
Cook for 25 to 30 minutes.
Using 1/2 pint canning jars, place jars and lids in boiling water for a few minutes.
Take each jar out of the water with a sterilized and immediately put relish in the jars, cover with lid, then screw bands in place to seal.
Do each jar individually. (Hearing a pop says the jar is sealed).
This recipe will make approximately 7 1/2 pint jars. Recipe can be doubled.
This recipe was shared with us with one of our regular customers @ the Dudley Farmers' Market & has been tasted & enjoyed.
***If you have never canned before, please refer to the proper resources for guidance.***