|
|
|
|
||
| 10 | Cup | Zucchini - ground with peel | ||
| 4 | Cup | Onion - Ground | ||
| 5 | TBL | Canning Salt | ||
| 2 1/4 | Cup | White Vinegar | ||
| 4 1/2 | Cup | Sugar | ||
| 1 | TBL | Nutmeg | ||
| 1 | TBL | Dry Mustard | ||
| 1 | TBL | Turmeric | ||
| 1 | TBL | Corn Starch | ||
| 1/2 | tsp | Pepper | ||
| 2 | tsp | Celery Salt | ||
| 1 | Red Pepper - Ground | |||
| 1 | Green Pepper - Ground | |||
|
Combine zucchini, onion, and salt. Mix well and stand overnight. Drain, rinse, and drain. In a large kettle, combine vinegar, sugar, and spices. Mix well and bring to boil, then lower heat and simmer uncovered. Stir frequently for 30 minutes or until desired consistency. Hot Pack 10 minutes.
|
||||