| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Dutch | 4 | Quarts | |
INGREDIENTS
| 12 | c | Coarsely chopped zucchini |
| 1 1/2 | c | Chopped onion |
| 1 | c | Chopped green pepper |
| 4 | Cloves garlic, crushed | |
| 1 | tb | Plus 1/2 ts salt |
| Ice water | ||
| 1 | c | Water |
| 5 | c | Sugar |
| 3 | c | Vinegar |
| 2 | ts | Mustard seeds |
| 2 | ts | Turmeric |
| 2 | ts | Prepared mustard |
INSTRUCTIONS
Combine zucchini, onion, green pepper, garlic, and salt in a large bowl; add ice water to cover. Let stand 3 hours; drain well. Combine 1 C water, sugar, vinegar, mustard seeds, turmeric, and mustard in a large dutch oven; bring to a boil. Add zucchini mixture, and boil 10 min. Quickly ladle hot mixture into hot sterilized jars, leaving 1/4 inch headspace. Remove air bubbles, and wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling water bath 10 minutes. Yield : 4 quarts.
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