Originally Posted by Hebrews12v2
Can I find that recipe over in the recipe forums? We bought some canning supplies last night and are getting ready to do up some squash. Mustard relish sound yummy to me!
Here's the recipe. Just use the patty pans instead of some or all of the zucchini. We first tried it with patty pans when our Zucchini plant got destroyed by a skunk one year and worked great. Now we use 1/2 zucchini and 1/2 patty pan for the colour mix.
Zucchini Mustard Relish
-= Ingredients =-
1 liter zucchini ; chopped
2 onion ; chopped
125 mililiters sweet red pepper ; chopped
125 mililiters sweet green pepper ; chopped
15 mililiters coarse pickling salt
325 mililiters cold water
250 mililiters granulated sugar
50 mililiters all purpose flour
15 mililiters dry mustard
2 mililiters turmeric
2 mililiters mustard seeds
2 mililiters celery seed
250 mililiters white vinegar
-= Instructions =-
Relishes that are thickened with flour like this one, adapt better to microwave cooking than relishes thickened through evaporation. In bowl, combine zucchini, onions, and red and green peppers; sprinkle with salt. Pour in 250 ml of the water; stir well. Let stand for 1 hour,stirring occasionally. Drain and rinse under cold running water, drain and press out excess moisture.In 2 litre glass measuer, mix together sugar, flour, dry mustard, turmeric, mustard seeds and celery seeds; gradually stir in vinegar and remaining water. Add vegetables and microwave, uncovered, at Hight for 17 to 20 minutes or until thickened but vegetables are still crunchy, stirring 3 times. Fill and seal sterilized jars and can
I put it in sterilized 1/2 pint (1 cup) jars and get 5 to 6 jars. If the jars and sealers are sterilized, you should not need to process in a hot water bath but I have a friend who processes the sealed jars in boiling water for 10 minutes out of an abundance of caution and still likes the result.
Hope you like it!