Categories: chutney, pickles, relish
Ingredients
- 1 quart quality white vinegar
- 2 cups sugar
- 1/4 cup pure salt
- 1/4 cup crushed red pepper
- 2 tsp. celery seed
- 2 tsp. ground turmeric
- 1 tsp. ground mustard
- 5 lbs. (5-6 inch) zucchini, unpeeled, cut into 1/4 inch sliced
- 1 quart thinly sliced onions
Directions
- Combine vinegar, sugar, salt, red pepper, celery seed, turmeric, and mustard in 2 quart saucepan. Bring to a boil; stir until sugar dissolves. Place zucchini and onions in 6 quart Dutch oven, pour vinegar mixture over. Let stand 1 hour, stirring occasionally.
- Then bring to a boil, reduce heat and simmer 3 minutes, stir occasionally. Continue simmering while quickly packing one hot sterilized jar at a time. Fill to within 1/8 inch of top , making sure vinegar solution covers vegetables. Seal jars tightly; check for seal.
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makes 6-7 pints