- 5
Ingredients
- 5 cups finely chopped zucchini (5 small)
- 1 1/2 cups finely chopped onions (3 medium)
- 3/4 cup finely chopped green bell pepper (1 medium)
- 3/4 cup finely chopped red bell pepper (1 medium)
- 1/4 cup pickling salt
- cold water
- 1 3/4 cups sugar
- 1 1/2 cups white vinegar
- 1/4 cup water
- 1 tea.celery seeds
- 1 tea. turmeric
- 1/2 tea. mustard seeds
- 1-2 drops green food coloring (optional)
Preparation
Step 1
In a large bowl, combine zucchini, onions, and bell peppers. Sprinkle with salt; toss gently to coat. Add enough cold water to cover vegetables. Cover and allow to stand at room temperature for 3 hours.
Transfer vegetable mixture to a large colander set in sink. Rinse with cold water; drain.
In a 8-10 qt. stainless steel enamel, or nonstick heavy pot, combine sugar, vinegar, the 1/4 cup water, celery seeds, turmeric and mustard seeds. Bring to boiling, stirring until sugar dissolves; reduce heat. Simmer, uncovered, for 3 minutes. Add drained vegetable mixture and, if desired, green food coloring. Return to boiling; reduce heat. Simmer, uncovered, for 10 minutes, stirring occasionally.
Ladle into hot, sterilized half-pint jars, leaving a 1/2" head space. Wipe jar rimes, adjust lids.
Process jars in a boiling water canner for 10 minutes.
Yield: 5 half-pints