Zucchini Relish

All the recipes in the toolbox are downloadable as PDF files and can be adapted for collective kitchens according to the number of servings.
PREPARATION 3 HOURS
COOKING 2 H 30 MIN
MAKES 2.5 L
INGREDIENTS
- 2.5 L (10 cups) peeled, seeded and diced zucchini
- 4 onions, thinly diced
- 2 green bell peppers, thinly diced
- 2 red bell peppers, thinly diced
- 10 ml (2 tsp.) salt
- 10 ml (2 tsp.) celery seeds
- 30 ml (2 tbsp.) cornstarch
- 1.25 L (5 cups) white vinegar
- 15 ml (1 tbsp.) turmeric
- 5 ml (1 tsp.) pepper
- 2 ml (½ tsp.) dry mustard
PREPARATION
- Combine the zucchini, onions and peppers with the salt.
- Let stand for at least 2 hours.
- Drain well and add the remaining ingredients.
- Cook until tender, for about 1 ½ hours.
- Thicken with cornstarch diluted with a little water.
- Pot and sterilize using the method for acid products.
- Boil for 10 minutes in a boiling water bath.
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