Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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.
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