10 cups zucchini, peeled and shredded
4 onions, chopped
2 green bell peppers, chopped
2 red bell peppers, chopped
1/4 cup pickling salt
1 tablespoon pickling salt
2 tablespoon dry mustard
1 tablespoon garlic powder
1 tablespoon cumin
2 cups white vinegar
1 cup brown sugar
2 tablespoon crushed red pepper flakes
1 teaspoon nutmeg
1 teaspoon black pepper
5 cups chopped ripe tomatoes
2 tablespoon cornstarch
2 cans tomato paste
In a large bowl combine; Zucchini, onions, green pepper, red pepper and the salt Mix together cover and let stand over night.
Next day rinse, drain well and put into a large pot then add mustard, garlic, cumin, vinegar, brown sugar, pepper flakes, cornstarch, nutmeg, pepper, tomatoes and tomato paste.
Bring to a boil and simmer for 15 minutes.
Pour into sterilized jars and seal.
Water bath jars if they have not sealed properly.
Note: If you want it “HOT” just add a dozen finely chopped jalapenos
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