10-12 zucchini (~12 cups)
2 large onion
2 bell peppers
1 carrot (optional) - for color.
5 Tbsp pickling salt
5 cups of sugar
2 1/2 cups vinegar
1 Tbsp dry mustard
1 Tbsp corn starch
3/4 ssp turmeric
1/2 tsp celery seed (can also use a stalk of fresh celery finely diced)
1/2 tsp black pepper
Red pepper flakes
Shred your veggies
Add canning/pickling salt and mix
Refrigerate for 12-24 hours
Drain and rinse
Rinse the veggies under cool water. squeeze out the water, and put the mix in a bowl. Then do it again - rinse and squeeze out the water.
Add the vinegar and spices to a large pot; simmer for about 20 minutes.
veggies to the sauce and simmer for 25-30 minutes.
Fill jars with 1/2 in head space and boil for 10 minutes
~6 quarts
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