Source:

Angela Creighton

Serves/Makes:6 Pints

Ingredients

• 4-1/2 pounds zucchini, chopped
• 4 large onions, chopped (about 5 cups)
• 1 sweet red pepper, chopped
• 1 green pepper, chopped
• 3 tbsp (45 ml) salt
• 2-1/2 cups (600 ml) white vinegar
• 1 cup (225 ml) honey
• 1/2 tsp (2 ml) nutmeg
• 2 tsp (10 ml) celery seed
• 1 tsp (5 ml) turmeric
• 1 tsp (5 ml) dry mustard

Preparation

• Mix vegetables with salt in a large bowl and let stand for several hours or overnight to extract moisture.
• Drain, rinse with cold water, and drain thoroughly.
• A salad spinner can be used for drying.
• Combine vegetables with remaining ingredients in a 5-quart pot and bring to a boil.
• Simmer uncovered for 20 minutes, stirring occasionally.
• Ladle into warm, sterilized pint jars, leaving a 1/4 to 1/2 inch head space.
• Process in a steam canner or boiling water bath for 10 minutes.

Comments