Ingredients
-
-
4 bell peppers, 3 cups shredded
-
3 green chili peppers, roasted
-
6 -8 garlic cloves, minced
-
1/2 cup canning salt
-
-
3 cups vinegar
-
1 1/2 cups sugar
-
1 teaspoon mustard seeds
-
1 teaspoon coriander seeds or 1 teaspoon celery seed
-
1 -2 teaspoon wasabi powder
-
1 very large zucchini, 8 cups shredded zucchini
-
4 onions, 3 cups shredded
-
1 teaspoon grated ginger
-
1 teaspoon turmeric
Instructions
- Place the Brine soak ingredients in a glass or stainless steel container. Sprinkle with canning salt and cover with cold water. Let stand for 1 hour or refrigerate overnight, rinse well and drain. Squeeze out excess water. You`ll have 4 cups of well packed veggies.
- In a large heavy bottom pot prepare vinegar solution by adding all it`s ingredients bring to a boil then add the drained vegetables and simmer for 10 minute Add food coloring if desired.
- Fill jars, leaving 1/4-inch head-space. Process pints for 10 minute in boiling-water canner.