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Recipe by: malissia
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See below ingredients and instructions of the recipe
10 c Shredded zucchini's or 1 T Dry mustard
-cucumbers 2 T Celery seed
4 c Chopped onion 1/4 t Tumeric
5 T Coarse salt 2 T Cornstarch
2 1/4 c Vinegar 1/2 lb Green pepper
3 1/2 c Sugar
Mix dry mustard and cornstarch with a little vinegar so it won't
lump. Chop veggies, sprinkle with salt and let set overnight. In
morning, rinse clear and add the spices, sugar and vinegar. Cook for
about 30 minutes. Pack and seal. Process in boiling water bath.
Pints 15 minutes, quarts 20 minutes. Green food coloring can be added
for additional looks. Origin: Suzanne Campbell, friend (1982) Shared
by: Sharon Stevens, Jan/95.
Submitted By SHARON STEVENS On 01-20-95
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million

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