Ingredients
10 C coarsely chopped zucchini
4 C chopped onion
5 Tbsp salt
2 1/2 C vinegar
3 C sugar
1 tsp celery seed
1 Tbsp tumeric
2 Tbsp cornstarch
1 1/2 lb bell peppers
Directions
Combine zucchini, onion, and salt.
Let stand overnight in refrigerator.
Drain, wash well, drain again.
Combine rest of ingredients.
Add to zucchini mixture.
Cook slowly, about 30 minutes, or until clear, stirring occasionally.
Fill hot sterile jars and seal.
Notes
10 cups of zucchini comes out to about 10 medium sized zucchini. 1 1/2 lbs bell peppers comes out to about 3 cups, or 6 peppers. This makes about 8 pints. The original recipe suggest adding mustard, tobasco sauce, or hot peppers as a variation, but I haven't been that brave yet.
IMPORTANT!!! This takes a HUGE container to cook down in. I couldn't find a pot big enough the first time I did it, but I discovered taking a big turkey roaster pan and putting it over two burners works great.
