Source:

Charlene Collins

Serves/Makes:7 pints

Ingredients

• 10 cups (2350 ml) zucchini, finely chopped
• 4 cups (950 ml) onions, finely chopped
• 1 green pepper, finely chopped
• 1 red pepper (sweet), finely chopped
• 5 tbsp (70 ml) pickling salt
• 2-1/2 cups (600 ml) white vinegar
• 1 large cayenne pepper with seeds
• 1 tbsp (15 ml) nutmeg
• 1 tbsp (15 ml) dry mustard
• 1 tbsp (15 ml) turmeric
• 1 tbsp (15 ml) cornstarch
• 1/2 tsp (2 ml) pepper
• 2 tsp (10 ml) celery salt
• 4-1/2 cups (1050 ml) sugar

Preparation

• Chop the veggies and sprinkle salt over them. Mix well. Let stand overnight.
• Drain the veggies. Rinse thoroughly with cold tap water. Drain again.
• Place the veggies in a large kettle with the remaining ingredients. (Puree the cayenne pepper in blender with a little of the vinegar for better flavor.)
• Bring to a boil.
• Simmer for 30 to 45 minutes until thick.
• Meanwhile preheat hot tap water and jars in canner. Prepare lids.
• Pack jars. Leave 1/2 inch headspace.
• Put filled jars in preheated canner. Process for 10 minutes once water has returned to a boil.
• Cool jars. Check seals. Remove screw bands. Label. Store.

Comments

Found in The Busy Person's Guide to Preserving Food. Delicious!