Directions:
- Day One: In a large bowl or stainless pan combine: zucchini; onions; green bell peppers; red bell peppers; jalapeno peppers; banana peppers; minced garlic; and 1/2 cup pickling salt. Mix together, cover, and let stand overnight.
- CAUTION: do not use an aluminum container for soaking or cooking - the speckle ware pans or stainless will work well.
- Day Two: Rinse zucchini mixture thoroughly; drain well; and put into a large cooking pot. Then add dry mustard; garlic powder; cumin; white vinegar; brown sugar; red pepper flakes; 2 tablespoons of pickling salt; ground black pepper; chopped tomatoes; and tomato paste. Bring to a boil and simmer for 15 minutes. Stir frequently to avoid sticking or burning. Pour into sterilized jars and seal. Water bath jars for 15 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1227.82 Kcal (5141 kJ) | ||
| Calories from fat | 12.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.39g | 2% | |
|---|---|---|---|
| Sodium | 18067.06mg | 753% | |
| Potassium | 9618.24mg | 205% | |
| Total Carbs | 261.58g | 87% | |
| Sugars | 176.99g | 708% | |
| Dietary Fiber | 34.52g | 138% | |
| Protein | 57.41g | 115% | |
| Vitamin C | 742.4mg | 1237% | |
| Vitamin A | 3mg | 99% | |
| Iron | 71.7mg | 398% | |
| Calcium | 672.2mg | 67% | |
| Amount Per 100 g | |||
| Calories | 40.36 Kcal (169 kJ) | ||
| Calories from fat | 0.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.05g | 2% | |
|---|---|---|---|
| Sodium | 593.85mg | 753% | |
| Potassium | 316.14mg | 205% | |
| Total Carbs | 8.6g | 87% | |
| Sugars | 5.82g | 708% | |
| Dietary Fiber | 1.13g | 138% | |
| Protein | 1.89g | 115% | |
| Vitamin C | 24.4mg | 1237% | |
| Vitamin A | 0.1mg | 99% | |
| Iron | 2.4mg | 398% | |
| Calcium | 22.1mg | 67% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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