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Ingredients
- 12 c. minced unpeeled zucchini
- Â Â (chop as fine as possible)
- 4 c. minced onions
- 2 c. minced green peppers
- 5 Tbsp. salt
- 2Â 1/2 c. vinegar
- 6 c. sugar
- 1 Tbsp. dry mustard
- 3/4 tsp nutmeg
- 3/4 Tbsp. cornstarch
- 3/4 tsp turmeric
- 1Â 1/4 tsp celery seed
- 1/4 tsp freshly-grnd black pepper
Directions
- Combine zucchini, onions, peppers, and salt in a large bowl and leave to sit overnight. Rinse ingredients in cool water the following day.
- Combine vinegar mix ingredients in a large kettle. Mix and cook on stove top till the mix starts to thicken. Add in the zucchini mix and cook for 30 min boiling slowly.
- Pack in warm jars and seal.
- This recipe yields 6 to 8 pints.
- Yield: 6 to 8 pints
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 4152g | |
| Calories 5354 | |
| Calories from Fat 70 | 1% |
| Total Fat 8.32g | 10% |
| Saturated Fat 4.13g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 35259mg | 1469% |
| Potassium 5539mg | 158% |
| Total Carbs 1326.21g | 354% |
| Dietary Fiber 30.7g | 102% |
| Sugars 1256.26g | 838% |
| Protein 26.79g | 43% |
