Yield: 1 servings
Measure | Ingredient |
---|---|
10 cups | Zucchini -- chopped |
4 cups | Onion -- chopped |
5 tablespoons | Salt |
1 each | Sweet red pepper -- chopped |
1 each | Green pepper -- chopped |
3 cups | Sugar |
2 tablespoons | Cornstarch |
3 teaspoons | Turmeric |
2 teaspoons | Dry mustard |
2 teaspoons | Celery seed |
½ teaspoon | Pepper |
2½ 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, stirring conslantly. Do not overcook. Pack hot into hot sterilized jars, leaving ¼-in, headspace. Adjust caps. Process 10 minutes in a boiling-water bath.
Yield: 16 half-pints.
Recipe By : Country Woman