Ingredients
- 1 sweet pepper (red)
- 1 green pepper
- 1,300 gr zucchini
- 600 ml cider vinegar
- 600 gr sugar
- 475 gr onion
- 40 gr salt
- 16 gr cornstarch
- 10 ml dry mustard
- 8 gr turmeric
- 4 gr celery seed
- 1 gr 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 cm headspace. Adjust caps. Process 10 minutes in a boiling water bath. Yield: 16 half-pints.
