You may also like
Categories:
zucchini onions salt white vinegar sugar nutmeg dry mustard turmeric pepper cornstarch celery peppers
Viewed: 80 - Published at: a year agoIngredients
- 10 c. zucchini, grated or chopped
- 2 c. onions, chopped
- 5 Tbsp. salt
- 2 1/2 c. white vinegar
- 4 c. sugar
- 1 tsp. nutmeg
- 1 tsp. dry mustard
- 1 tsp. turmeric
- 1 tsp. pepper
- 2 tsp. cornstarch
- 2 tsp. celery seed
- 2 chopped peppers (1 red, 1 green)
Method
- Mix and let first 3 ingredients stand overnight.
- Next day, drain mixture but do not rinse.
- Place in large kettle.
- Add next 8 ingredients.
- Mix well and add peppers.
- Cook for 30 minutes at a full rolling boil.
- Mix frequently to prevent burning.
- Put in sterilized jars and seal.
- You may use wax to seal.
- Makes enough for 10 half-pint containers.
