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10 c. shredded zucchini 4 large onions, diced 1 or more green peppers 1 or more red peppers (can also use yellow) 5 Tbsp. salt 2 1/2 c. vinegar 5 c. sugar 1 Tbsp. nutmeg 1 Tbsp. dry mustard 1 Tbsp. turmeric 2 tsp. celery seed 1/2 tsp. black pepper Grind zucchini, onions, and peppers. Mix and let stand overnight with salt sprinkled over and mixed. Next day, drain well and rinse with cold water. Mix vinegar, sugar, and spices; pour over vegetables. Heat on stove top, cooking slowly for 30 minutes. Stir occasionally. Once mixture has cooked at a slow bubble for 30 minutes, seal in clean jars while mixture is hot. Seal tightly. Yield: 9 pints This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |