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2 tb SUGAR 2 c FINELY CHOPPED ZUCCHINI
1 ts DRY MUSTARD 1 c FINE CHOPPED RED BELL PEPPER
3/4 ts SALT 1/2 c FINE CHOPPED GREEN PEPPER
1/2 ts CELERY FLAKES, DRIED 1/2 c FINE CHOPPED CELERY
1/2 c RED WINE VINEGAR 2 ts CORNSTARCH
1 1/2 c FINELY CHOPPED YELLOW SQUASH
24 servings
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.
1 ts DRY MUSTARD 1 c FINE CHOPPED RED BELL PEPPER
3/4 ts SALT 1/2 c FINE CHOPPED GREEN PEPPER
1/2 ts CELERY FLAKES, DRIED 1/2 c FINE CHOPPED CELERY
1/2 c RED WINE VINEGAR 2 ts CORNSTARCH
1 1/2 c FINELY CHOPPED YELLOW SQUASH
24 servings
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.
