Ingredients
- 1 sweet pepper (red)
- 1 green pepper
- 10 c zucchini
- 2 1/2 c cider vinegar
- 3 c sugar
- 4 c onion
- 5 tb salt
- 2 tb cornstarch
- 2 ts dry mustard
- 1 tb turmeric
- 2 ts celery seed
- 1/2 ts pepper
Combine zucchini, onion and salt; let stand overnight. Rinse and drain well. Place in a large kettle or Dutch oven along with remaining ingredients; cook until mixture thickens, stiring constantly. Do not overcook. Pack hot into hot sterilized jars, leaving 1/4 inch headspace. Adjust caps. Process 10 minutes in a boiling water bath. Yield: 16 half-pints.
