Ingredients
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1 1/4 lbs zucchini, 4 cups finely chopped
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1 sweet red pepper, finely chopped
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2 tablespoons pickling salt
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1 1/4 cups granulated sugar
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3/4 cup cider vinegar
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1 teaspoon dry mustard
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1 teaspoon celery seed (not celery salt)
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1/2 teaspoon hot pepper flakes
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1/2 teaspoon turmeric
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1 tablespoon water
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2 teaspoons cornstarch
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2 medium onions, finely chopped
Instructions
- Combine zucchini, onion and sweet pepper in a large non-reactive bowl. Sprinkle with salt, stir well. Let stand 1 hour.
- Drain through a sieve, rinse and drain again, pressing out excess water.
- Combine drained vegetables, sugar, vinegar, mustard, celery seed, hot pepper flakes and turmeric in a large stainless steel saucepan. Bring to a boil over high heat. Reduce heat and boil gently, uncovered until vegetables are tender - about 15 minutes.
- Blend water and cornstarch; stir. Cook 5 minutes or until liquid thickens and turns clear, stirring often.
- Ladle into hot, sterilized jars to within 1/2" of rim. Wipe rims, add hot lids and rings.
- Process in boiling water bath 10 minutes for half-pint jars, 15 minutes for pint jars.