Ingredients
- 10 cup unpeeled shredded zucchini
- 4 cup chopped onion
- 5 tbsp salt
- 2 ¼ cup vinegar
- 4 ¾ cup sugar
- 1 tbsp dry mustard
- 1 tbsp celery seed
- 1 tbsp tumeric
- 3 tbsp cornstarch
- 1 tbsp nutmeg
- 1 cup chopped celery
- 1 green pepper chopped
- 1 red pepper chopped
Directions
- Mix the zucchini, onion and salt and let stand overnight. Drain and rinse with cold water.
- Add remaining ingredients and cook slowly for 30 min.
- Put into jars
Yield – approximately 6 pints