10 cups chopped zucchini
4 cups chopped onions
2 large green peppers, chopped
2 large red peppers, chopped
¼ cup pickling salt (or kosher salt)
6 cups sugar
3½ cups cider vinegar
1 ½ tablespoons turmeric
3½ tablespoons corn starch
2 tablespoons nutmeg
1½ tablespoons celery seed
½ teaspoon black pepper
- Mix chopped ingredients with salt and let stand overnight. Rinse with water and drain well.
- Prepare pickling syrup. Heat syrup ingredients until blended. Add zucchini mixture and bring to a boil. Simmer 5-10 minutes.
- Pack into sanitized pint jars leaving ½ inch space on top. Wipe jar rims with a cloth dipped in simmering water.
- Apply lids. Adjust lids by tightening fully then loosening by ¼ inch. Process in a hot water bath for 15 minutes. Let cool.
Makes 7-8 pints
2014 Urban Fair winning recipe from Jamie Suehiro
Earlier version failed to include 2 large green peppers, chopped