12 cups of chopped unpeeled zucchini, (chop as fine as possible) 4 cups of chopped onions 2 cups of chopped green peppers 5 tablespoons of salt *VINEGAR MIXTURE* 2 1/2 cups of vinegar 6 cups of sugar 1 tablespoon of dry mustard 3/4 teaspoon of nutmeg 3/4 tablespoon of cornstarch 3/4 teaspoon of turmeric 1 1/4 teaspoon of celery seed 1/4 teaspoon of freshly-ground black pepper
Combine zucchini, onions, peppers, and salt in a large bowl and leave to sit overnight. Rinse ingredients in cold water the following day. Combine vinegar mixture ingredients in a large kettle. Mix and cook on stove top until the mixture starts to thicken. Add the zucchini mixture and cook for 30 minutes boiling slowly. Pack in hot jars and seal. This recipe yields 6 to 8 pints.
Source: "My Front Porch (canning archive) at http://www.flash.net/~tinyt" S(Formatted for MC5): "11-26-1999 by Joe Comiskey -
Basic-Recipes.com is not backed by a Food TV Show, a TV Chef, or a large cooking magazine. We're just a few people that like to cook and are trying to live the American Dream, believing that hard work will be rewarded. We know the economy is bad, but we ask that you make a donation (of any size), so that we can keep basic-recipes.com up and running. Thank you for visiting and supporting us.
Basic-Recipes.com
| 
|