I know it is the time of year for zucchini and alot of people who raise them end up with an abundance, therefore I will try and post a few tried & true zucchini recipes I have collected over the years. This is another recipe that came from my aunt Brenda and my whole family just loves this stuff year round. Mom doesn't go a summer without making enough to last all of us through the winter. Great for hot dogs, potato salads, deviled eggs, pinto beans or just straight out of the jar.
Ingredients:
Ingredients:
*5c. zucchini, chopped
*3c. celery, chopped
*2/3c. green pepper, chopped
*3c. onion, chopped
*6 c. water
*1/4c. salt
*6 c. sugar
*3 c. white vinegar
*2T. mustard seed
*1T. celery seed
*1tsp. turmeric
Directions:
Mix together zucchini, celery, green pepper, onion, water and salt: let stand one hour. Drain. Add sugar, white vinegar, mustard seeds, celery seeds, and turmeric. Cook 10 minutes on medium heat. Pack in hot jars, seal. (Keep jars & lids in hot water on the stove.)
Mix together zucchini, celery, green pepper, onion, water and salt: let stand one hour. Drain. Add sugar, white vinegar, mustard seeds, celery seeds, and turmeric. Cook 10 minutes on medium heat. Pack in hot jars, seal. (Keep jars & lids in hot water on the stove.)
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