Recipe - Confetti Vinaigrette Dressing

COUNTRY WOMAN, DATE UNKNOWN
10 cup Zucchini, chopped
4 cup Onion, chopped
5 tablespoon Salt
1 Sweet red pepper, chopped
1 Green pepper, chopped
3 cup Sugar
2 tablespoon Cornstarch
1 tablespoon Turmeric
2 teaspoon Dry mustard
2 teaspoon Celery seed
One half teaspoon Pepper
2 One half cup Cider vinegar

Combine zucchini, onion and salt; let stand overnight. Rinse and drain
well. Place in a large kettle or Dutch oven along with remaining
ingredients; cook until mixture thickens, stiring constantly. Do not
overcook. Pack hot into hot sterilized jars, leaving One fourth inch headspace.
Adjust caps. Process 10 minutes in a boiling water bath. Yield: 16
halfpints.

From: Dodie Strobel of Grants Pass, OR

Posted on GEnie Food & Wine RT Dec 04, 1992 by L.SHOGREN1 [NorCal Linda]

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook moderator at net/node 004/005