Sunday, August 30, 2009


10 cups ground zucchini*
4 cups ground onions
2 cups ground bell peppers
5 tbsp salt
5 cups sugar
2 cups vinegar
1 tsp celery seed
1 tbsp turmeric
1 tsp nutmeg
1 tsp powdered mustard
2 tbsp cornstarch
1/4 cup vinegar

*Grind zucchini, onions, and bell peppers using a food grinder. (Modern cooks can use a food processor.) Put the ground vegetables into a crock or large bowl, add the salt and let stand overnight. The next morning, wash off the salt and drain well.

In a large pot bring to a boil the sugar, 2 cups vinegar, celery seed, turmeric, nutmeg, and powdered mustard; add the drained vegetables. Cook the mixture for 3 minutes then add the cornstarch and 1/4 cup vinegar that have been mixed together until smooth. Cook the mixture until thick. Fill hot jars and seal with hot lids. Be sure all the jars seal. Refrigerate any jar that doesn't seal.

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