You may also like
Categories:
zucchini stalks celery onions red bell pepper canning salt sugar white vinegar celery turmeric cornstarch white vinegar canning
Viewed: 108 - Published at: 2 years agoIngredients
- 10 pounds Fresh Zucchini
- 4 stalks Celery
- 4 whole Large Yellow Or White Onions
- 1 whole Red Bell Pepper
- 1/2 cups Canning Salt
- 3-1/4 cups Sugar
- 3 cups White Vinegar
- 2-1/2 teaspoons Celery Seed
- 2-1/2 teaspoons Mustard Seed
- 2 teaspoons Turmeric Powder
- 2 Tablespoons Cornstarch
- 1/2 cups White Vinegar
- 9 whole Pint-sized Canning Jars, Lids And Rings
Method
- Wash vegetables. Using a food processor, grate zucchini, celery, and onions. Chop red bell pepper into small pieces. Place all prepared vegetables into a large stainless or glass bowl. Sprinkle with 1/2 cup of salt, mix well and let sit overnight.
- In a large stainless kettle, mix sugar, vinegar and spices. Bring to a boil.
- While this mixture is heating up, drain and rinse the veggie mixture. Squeeze out all of the liquid and place veggies into the pot of vinger spice mix. Turn off heat and let sit for 2 hours.
- Meanwhile prepare canning jars and lids. I boil my jars for 20 minutes. In another bowl, bring lids and rings to a simmer and turn off heat.
- After 2 hours of soaking, turn on the heat and bring vegetables to a boil, stirring occasionally. Be careful not to burn.
- Mix the 1/2 cup of vinegar with the cornstartch. Add this to the vegetables and boil for 5 minutes. Then remove the pot from the heat and pour the into the hot jars. Add lids and seal in a water bath for 5 minutes.
- Makes 9 pints.
- This is a great way to use those zucchini that get away from you in the garden. If using large size zukes, be sure and spoon out seeds and spongy flesh.
- Enjoy.
