This isn’t my recipe, but we love it! I found it on food.com, submitted by someone named Bergy. Thanks, bergy! You’ve helped me use lots of zucchini! I made notes on the changes I made to suit my family’s needs. Plan ahead! This takes at least 2 days, but I’ve stretched it out several if I didn’t have time to complete on day 2.
Servings: Makes about 8 pints
10 cups shredded zucchini
2 green peppers
2 red peppers
1/4 cup pickling (canning) salt
1 tb. salt
2 tb. dry mustard
1 tb. garlic powder
1 tb. cumin
2 cups white vinegar
1 cup brown sugar (I used 1/2 cup Splenda Brown Sugar)
2 tb. red pepper flakes (I used 1 tb.)
1 ts. nutmeg
1 teaspoon black pepper
5 cups chopped ripe tomatoes
2 tb. cornstarch (I used clear jel)
12 oz. tomato paste
1. Day One: In a large bowl, combine zucchini, onions, green pepper, red pepper and the salt. Mix together, cover, and let sit over night.
2. Day 2: rinse and drain well, the zucchini mixture and put into a large pot. Add mustard, garlic, cumin, vinegar, brown sugar, pepper flakes, salt, cornstarch, nutmeg, pepper, tomatoes and tomato paste.
3. Bring to a boil and simmer for 15 minutes. Pour into sterilized jars and place flats/rings.
4. Water bath jars for 15 minutes to seal.
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