Beer makes batters better, meat more tender, and sauces more flavorful.
Zucchini Pickle Relish
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- #8471
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
10 cups grated zucchini
4 cups grated onions
5 tablespoons salt
2 1/4 cups white vinegar
4 1/2 cups white sugar
1 tablespoon nutmeg
1 tablespoon dry mustard
1 tablespoon turmeric
1 tablespoon cornstarch
1/2 teaspoon freshly ground black pepper
2 teaspoons celery salt
2 red bell peppers, finely chopped
directions
In a large mixing bowl, stir together zucchini, onions, and salt, and let stand overnight.
In the morning, rinse and drain the zucchini and onions through a sieve. Add all the ingredients to a large preserving kettle, stirring to blend. Bring to a boil, reduce the heat, and let the relish simmer for about 1 hour, until the mixture thickens.
Ladle immediately into sterilized pint jars. Seat at once. Store in a cool place.
added by
dx291
nutrition data
19 calories, 0 grams fat, 5 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in fat.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
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