Title: Zucchini-Pepper Relish
Categories: Sauce Relish
Yield: 24 Servings
| 2 | tb | SUGAR |
| 1 | ts | DRY MUSTARD |
| 3/4 | ts | SALT |
| 1/2 | ts | CELERY FLAKES, DRIED |
| 1/2 | c | RED WINE VINEGAR |
| 1 1/2 | c | FINELY CHOPPED YELLOW SQUASH |
| 2 | c | FINELY CHOPPED ZUCCHINI |
| 1 | c | FINE CHOPPED RED BELL PEPPER |
| 1/2 | c | FINE CHOPPED GREEN PEPPER |
| 1/2 | c | FINE CHOPPED CELERY |
| 2 | ts | CORNSTARCH |
IN A LARGE BOWL, COMBINE SUGAR, MUSTARD, SALT, CELERY FLAKES, WINE VINEGAR
AND GROUND BLACK PEPPER TO TASTE. MICROWAVE MIXTURE ON HIGH UNTIL BOILING.
ADD VEGETABLES TO VINEGAR MIX. COMBINE WELL. WITH VENTED COVER, MICROWAVE
ON HIGH 2 TO 3 MINUTES, STIRRING EVERY MINUTE. IN A SMALL BOWL, DISSOLVE
CORNSTARCH IN 2 TEASPOONS OF WATER; STIR INTO VEGETABLE MIXTURE. WITH
VENTED COVER, MICROWAVE ON HIGH FOR 3 TO 4 MINUTES, UNTIL MIXTURE THICKENS
SLIGHTLY. POUR INTO THREE CLEAN 8 OZ. JARS; COVER TIGHTLY AND STORE IN
REFRIGERATOR.