Yield: 1 servings

Measure Ingredient
10 cups Shredded zucchini's or cucumbers
4 cups Chopped onion
5 tablespoons Coarse salt
2¼ cup Vinegar
3½ cup Sugar
1 tablespoon Dry mustard
2 tablespoons Celery seed
¼ teaspoon Tumeric
2 tablespoons Cornstarch
½ pounds Green pepper

Mix dry mustard and cornstarch with a little vinegar so it won't lump. Chop veggies, sprinkle with salt and let set overnight. In morning, rinse clear and add the spices, sugar and vinegar. Cook for about 30 minutes. Pack and seal. Process in boiling water bath.

Pints 15 minutes, quarts 20 minutes. Green food coloring can be added for additional looks. Origin: Suzanne Campbell, friend (1982) Shared by: Sharon Stevens, Jan/95.

Submitted By SHARON STEVENS On 01-20-95

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