| 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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