Description:

Colorful and good

Source:

Southern Living

Serves/Makes:3 1/2 pints

Ingredients

• 2 quarts (1900 ml) (1/4-inch-thick slices) zucchini, un-peeled.
• 3 cups (700 ml) thinly sliced onions
• 3 cups (700 ml) sliced green peppers
• 1-1/2 quarts (1425 ml) cold water
• 2-1/2 cups (600 ml) vinegar (5% acidity)
• 2 cups (475 ml) sugar
• 3/4 cup (175 ml) water
• 1/2 tsp (2 ml) pickling salt
• 1/2 tsp (2 ml) ground turmeric
• 1 tsp (5 ml) celery seeds
• 1 tsp (5 ml) mustard seeds

Preparation

• Combine zucchini, onions, green pepper, and 1 1/2 quats cold water in a large bowl; let stand 3 hours.
• Combine remaining ingredients in a large Dutch oven, mixing well; bring to a boil and cook for 3 minutes.
• Add vegetables; return to a boil and cook gently 15 to 20 minutes, stirring often.
• Pack into hot sterilized jars, leaving 1/2 inch headspace.
• Cover at once with metal lids, and crew bands tight.
• Process in boiling-water bath for 10 minutes.

Comments