I have a recipe for a zucchini relish, which calls for 6 cups of shredded zucchini, 2 cups of onions, 1-2 bell peppers, 1 1/2 cups of sugar and 1 1/2 cups of vinegar. I make it often and keep it in the fridge, because we eat it quite fast. I am thinking of preserving it and wondering if there is enough acidity to use water bath caner?
A one-pan, shakshuka-ish dish you can make from pantry ingredients.
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Redefine Your Decor
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