Guest guest Posted August 17, 2007 Report Share Posted August 17, 2007 Thanks for posting that!! I'll be picking veggies today, I hope I have zucchini left. Amy ************************************** Get a sneak peek of the all-new AOL at http://discover.aol.com/memed/aolcom30tour Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 17, 2007 Report Share Posted August 17, 2007 MILLIONAIRE RELISH Makes 24 1/2 pints and can be halved 3 quarts (12-14cups)zucchini 3 large onions 3 red peppers 3 green peppers Put vegetables through a grinder w/course blade or finely chop after peeling and seeding. (I left the skin on the zucchini) Cover with 1 1/2 cups pickling salt and 16 cups cold water. Let stand overnight or for several hours. Drain and rinse well with cold water. Add: 4 1/2 cups sugar 2 Tbsp tumeric 2 Tbsp mustard seed 1 Tbsp celery seed 4 cups vinegar Mix well and cook for 5 mins. at a bubbling boil. Mix 1/2 cup flour and 1/2 cup vinegar and add to mixture to thicken. Continue to cook another 5 mins. Pour into sterilized jars and process in hotwater bath for 5 mins. If you use larger jars, process for 10 mins. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 17, 2007 Report Share Posted August 17, 2007 Thanks a lot. That isn't exactly like the recipe I had cause mine did not use the flour, but the rest of it sounds the same. Probably mine used less water to start with so did not need the flour. Katie Shape in your own image. Join our Network Research Panel today! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 17, 2007 Report Share Posted August 17, 2007 Thanks! it looks good, all it need is some hot peppers..... , " steffdav46 " <steffdav46 wrote: > > MILLIONAIRE RELISH > Makes 24 1/2 pints and can be halved > > 3 quarts (12-14cups)zucchini > 3 large onions > 3 red peppers > 3 green peppers > > Put vegetables through a grinder w/course blade or finely chop after > peeling and seeding. (I left the skin on the zucchini) > > Cover with 1 1/2 cups pickling salt and 16 cups cold water. > Let stand overnight or for several hours. Drain and rinse well with > cold water. > > Add: > 4 1/2 cups sugar > 2 Tbsp tumeric > 2 Tbsp mustard seed > 1 Tbsp celery seed > 4 cups vinegar > > Mix well and cook for 5 mins. at a bubbling boil. > Mix 1/2 cup flour and 1/2 cup vinegar and add to mixture to thicken. > Continue to cook another 5 mins. > > Pour into sterilized jars and process in hotwater bath for 5 mins. If > you use larger jars, process for 10 mins. > Quote Link to comment Share on other sites More sharing options...
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