Ingredients
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10 cups zucchini, peeled & shredded
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1/4 cup pickling salt
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1 tablespoon pickling salt
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2 tablespoons dry mustard
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1 tablespoon garlic powder
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1 tablespoon cumin
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2 cups white vinegar
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1 cup brown sugar
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2 tablespoons red pepper flakes
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1 teaspoon nutmeg
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1 teaspoon pepper
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5 cups chopped ripe tomatoes
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2 tablespoons cornstarch
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12 ounces tomato paste
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4 onions, chopped
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2 green peppers, chopped
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2 red peppers, chopped
Instructions
- Day one:In a large bowl combine; Zucchini, onions, green pepper, red pepper and the salt Mix together cover and let stand over night.
- Day two.
- 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.
- Bring to a boil and simmer for 15 minutes.
- Pour into sterilized jars and seal.
- Water bath jars for 15 minutes if they have not sealed properly.