Yield: 4 Quarts
| Measure | Ingredient |
|---|---|
| 12 cups | Coarsely chopped zucchini |
| 1½ cup | Chopped onion |
| 1 cup | Chopped green pepper |
| 4 \N | Cloves garlic, crushed |
| 1 tablespoon | Plus 1/2 ts salt |
| \N \N | Ice water |
| 1 cup | Water |
| 5 cups | Sugar |
| 3 cups | Vinegar |
| 2 teaspoons | Mustard seeds |
| 2 teaspoons | Turmeric |
| 2 teaspoons | Prepared mustard |
Combine zucchini, onion, green pepper, garlic, and salt in a large bowl; add ice water to cover. Let stand 3 hours; drain well. Combine 1 C water, sugar, vinegar, mustard seeds, turmeric, and mustard in a large dutch oven; bring to a boil. Add zucchini mixture, and boil 10 min. Quickly ladle hot mixture into hot sterilized jars, leaving ¼ inch headspace. Remove air bubbles, and wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling water bath 10 minutes. Yield : 4 quarts.