Zucchini Relish

A recipe from Michelle, thank you.
2 Lb 1 Kg zucchini
11/2 Lb 700gm sugar
2 tsp mustard
2 tsp sesame seeds
1 red pepper
2 medium onions
1/4 cup of salt
2 cups white vinegar
2 Tblsp cornflour
Mince the zucchini, onion and pepper. Cover with the salt and stand for 2 hours.
Drain off the liquid.
Mix the mustard and sesame seeds with a little vinegar.
Place all the ingredients in a pan and boil for 15 minutes. Thicken with the cornflour.
Clean and sterilise several bottles depending on their size.
Bottle the relish while hot. Screw the lid firmly on.
Will keep for a year, if you are lucky! Make a lot it is yummy.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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