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Prep Time: 60 Minutes Cook Time: 45 Minutes |
Ready In: 105 Minutes Servings: 6 |
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This recipe is from a friend's, daughter's mother-in-law (kinda like a 5th cousin twice removed and it is delicious! If you want it HOT just add a dozen finely chopped jalapenos. I do not water bath the jars but I am very careful with sterilizing and make sure the lids are sealed. I you feel better waterbathing them do it for 15 minutes. Ingredients:
10 cups zucchini, peeled & shredded |
4 onions, chopped |
2 green peppers, chopped |
2 red peppers, chopped |
1/4 cup pickling salt |
1 tablespoon pickling salt |
2 tablespoons dry mustard |
1 tablespoon garlic powder |
1 tablespoon cumin |
2 cups white vinegar |
1 cup brown sugar |
2 tablespoons red pepper flakes |
1 teaspoon nutmeg |
1 teaspoon pepper |
5 cups chopped ripe tomatoes |
2 tablespoons cornstarch |
12 ounces tomato paste |
Directions:
1. Day one:In a large bowl combine; Zucchini, onions, green pepper, red pepper and the salt Mix together cover and let stand over night.
2. Day two.
3. Next day rinse, drain well and put into a large pot then add mustard, garlic, cumin, vinegar, brown sugar, pepper flakes, salt,cornstarch, nutmeg, pepper, 1 tablespoon salt, tomatoes and tomato paste.
4. Bring to a boil and simmer for 15 minutes.
5. Pour into sterilized jars and seal.
6. Water bath jars for 15 minutes if they have not sealed properly.
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