New Mexico Piccalilli Relish

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New Mexico Piccalilli Relish Ingredients

8 c Chopped zucchini	4 c Sugar
1/2 c Parched; peeled, seeded,	1 tb Dry mustard
4 c Chopped hot onion	1 tb Celery seeds
1/3 c Pickling salt	1 tb Caribe (crushed N. New
2 1/4 c Cider vinegar (5% acid)

Instructions for New Mexico Piccalilli Relish

Stir together zucchini, chiles, onions & salt in a large bowl. Let stand 2 hours at room temperature, stirring occasionally. Then cover & refrigerate overnight. Drain, rinse with cold water until water runs clear. Turn into a large saucepan & stir in vinegar, sugar, mustard, celery seeds & caribe. Bring to a boil; boil uncovered, 30 minutes. Pour relish into 6 hot, sterilized 1-pint canning jars, leaving 1-1/2 inches head space; wipe rims with boiling water, then seal jars tightly with canning lids & rings. Cool filled jars at room temperature, out of drafts. Store in a cool, dry place until ready to use. Makes 6 pints. TIME INCLUDES OVERNIGHT From the , by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: Cuisine: Uncategorized

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