Yield: 5 Servings
Measure | Ingredient |
---|---|
10 cups | Zucchini, chopped unpeeled; (about |
7 \N | CW Scottish Shortbread |
4 cups | Onion; chopped |
1 large | Sweet red peppers; chopped |
4 ounces | Green chilies; chopped |
3 tablespoons | Canning salt |
3½ cup | Sugar |
3 cups | Vinegar |
1 tablespoon | Ground turmeric |
4 teaspoons | Celery seed |
1 teaspoon | Pepper |
½ teaspoon | Ground nutmeg |
In a large container, combine zucchini, onion, pepper, chilies and salt; stir well. Chill overnight. Rinse thoroughly; drain. In a large kettle, combine remaining ingredients; bring to a boil. Add zucchini mixture; simmer for
10 min. Ladle hot into hot jars, leaving ¼" headspace. Adjust lids. Process for 10 minutes in a boiling-water bath. Yield 5 pints Posted to EAT-L Digest 09 Sep 96 Date: Tue, 10 Sep 1996 07:50:02 -0500 From: LD Goss <ldgoss@...>