Ingredients

Instructions

  1. In large bowl, combine zucchini, onions, celery and peppers.
  2. Add salt and toss to mix. Set aside for 12 hours or overnight.
  3. Drain veggies in large colander. Rinse thoroughly and drain again. Press a bowl down on top of veggies to force out as much liquid as possible.
  4. In large non-reactive pot or kettle, combine sugar, vinegar, celery seed, cornstarch, mustard and tumeric.
  5. Mix well. Add veggies and bring to rolling boil.
  6. Reduce heat and simmer for 20 minutes, until thick.
  7. Pack into hot pint jars.
  8. Process in boiling water bath for 10 minutes (sea-level); 15 minutes (high elevations).