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
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