1. In a food processor, finely chop zucchini, using an on/off motion. 2. Put zucchini in a large bowl. 3. Finely chop onions in food processor. 4. Add to zucchini in the bowl. 5. Remove seeds from, and finely chop peppers by hand. 6. Add to bowl. 7. Sprinkle everything with salt. 8. Stir to blend. 9. Let stand 1 hour, stirring occasionally. 10. Drain off liquid. 11. Rinse thoroughly under cold running water. 12. Drain, pressing out liquid. 13. In a large heavy saucepan, combine sugar, vinegar, dry mustard, celery seed, pepper, and turmeric. 14. Bring to a boil, stirring. 15. Add the drained zucchini mixture. 16. Bring to a boil, stirring frequently. 17. Simmer, uncovered, stirring occasionally, for 15 minutes, or until thickened and zucchini mixture is tender. 18. Combine water and cornstarch. 19. Add to zucchini mixture. 20. Cook, stirring, for 5 minutes, or until clear and thickened. 21. Seal in sterilized bottles and process in a water bath for 5 minutes. 22. How I sterilize bottles: Wash bottles well in hot soapy water. 23. Dry them. 24. Put a cookie sheet in the oven, with the bottles on the cookie sheet, right side up. 25. Heat oven to 225F. 26. Leave bottles at this temperature for 10 minutes. 27. Turn off oven. 28. Leave bottles in there until you need them. ---------------------------------------------------------------------------
Nutrition
Ingredients
