5/5
(1 Votes)
Ingredients
- 10 cups zucchini
- 4 cups onion
- 4 cups peppers (mixture of red, green, yellow)
- 1 - 2 red apples,optional
- 1 - 2 cucumbers, optional
- 1/2 head of cabbage, shredded, optional
- 4 stalks celery, chopped, optional
- 5 teaspoons salt
- 3 cups vinegar
- 1 teaspoon tumeric
- 4 cups sugar
- 1 tsp. black pepper
- 2 Tablespoons cornstarch
- 1 tsp celery seed
- 1 teaspoon dry mustard or 2 Tbs mustard
- 1 tsp. mustard seed, optional
Preparation
Step 1
Chop or shred all of the vegetables above. Place in a large bowl and sprinkle the salt over the top. Refrigerate overnight.
The next morning, pour water over the top of the vegetables/fruit and drain.
In a large pot, mix the sugar, vinegar, cornstarch, tumeric, mustard, pepper, celery seed and mustard seed (and water if needed). Add vegetables. Bring to a boil and cook for 3 minutes.
Put into prepared pint jars, leaving 1/2-inch headspace. Put lids on. Process in a boiling water canner for 10 minutes.