Ingredients
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12 cups coarsely ground zucchini (unpeeled)
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4 cups onion
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2 cups bell pepper
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2 cups red pepper
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5 T salt
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4 cups sugar
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4 cups cider vinegar
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3 T corn starch
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4 tsp. Mustard seed
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1 tsp turmeric
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4 T celery seeds
Directions
- Coarsely grind the onions and peppers. Stir in the zucchini and salt. Cover and allow to sit for 3 hours. Drain and rinse well.
- Combine the remaining ingredients to make a syrup, boiling until sugar dissolves and mixture has thickened. Add vegetables and cook for 20 minutes. Stir frequently.
- Ladle into hot canning jars, remove air and apply lids. Process in a boiling water bath for 10 minute (remember to adjust for altitude).
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