3 1/2 kg zucchini, sliced
3 onions, sliced
5 cups vinegar
2 Teaspoons celery salt
2 Teaspoons tumeric
3/4 cup vinegar, extra
3 capsicums, chopped
5 cups sugar
1 Tablespoon mustard seeds
8-10 Tablespoons flour
Place the zucchinis, capsicum, onion and salt in a large bowl. Cover with water, weigh down with a plate and stand overnight.
Next day, rinse the vegetables twice and drain.
Place the vinegar, sugar, celery salt and mustard seeds in a large pot and boil over a medium heat for 2-3 minutes.
Add vegetables and cook for 12 minutes.
Blend together tumeric, flour and extra vinegar. Add to vegetables, continuously stirring until boiling.
Allow to boil for 3 minutes.
Bottle in clean, sterilized jars and seal.
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