Ingredients
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18 -24 cups zucchini, chopped fine
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2 green bell peppers, chopped fine (remove veins and seeds)
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3 -4 banana peppers, chopped fine with seeds
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2 tablespoons minced garlic
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1/2 cup pickling salt
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2 tablespoons pickling salt
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4 tablespoons dry mustard
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2 tablespoons garlic powder
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2 tablespoons cumin
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4 cups white vinegar
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2 cups brown sugar
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2 tablespoons red pepper flakes
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6 -8 cups chopped ripe tomatoes
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24 ounces tomato paste
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2 teaspoons ground black pepper
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2 red bell peppers, chopped fine (remove veins and seeds)
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10 -12 small jalapeno peppers, chopped fine with seeds
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8 medium sweet white onions, chopped fine
Instructions
- Day One: In a large bowl or stainless pan combine: zucchini; onions; green bell peppers; red bell peppers; jalapeno peppers; banana peppers; minced garlic; and 1/2 cup pickling salt. Mix together, cover, and let stand overnight.
- CAUTION: do not use an aluminum container for soaking or cooking -- the speckle ware pans or stainless will work well.
- Day Two: Rinse zucchini mixture thoroughly; drain well; and put into a large cooking pot. Then add dry mustard; garlic powder; cumin; white vinegar; brown sugar; red pepper flakes; 2 tablespoons of pickling salt; ground black pepper; chopped tomatoes; and tomato paste. Bring to a boil and simmer for 15 minutes. Stir frequently to avoid sticking or burning. Pour into sterilized jars and seal. Water bath jars for 15 minutes.