4 large zucchini
4 cups onions (about 5)
2 green peppers
4 T. salt
Cut zucchini in half and take out seeds. Don't peel. Using your food processor, grind up 10 cups of zucchini. (or you can use the small side of a shredder)
Grind your onions, green pepper and add to a large bowl.
Add your salt and stir well. Cover and let stand in the refrigerator overnight.
Rinse in cold water gently, squeeze out excess water and place in a large pan. (I use my black canning kettle)
Add..
2 1/2 cups white vinegar
5 cups sugar
1 t. dry mustard
2 T. cornstarch
2 t. celery seed
1/4 t. pepper
1 t. tumeric
Mix well and cook at a low boil for 30 minutes. Pack into jars. One batch makes about 8 pints. I pressure cook my jars 5 lbs. for 5 minutes.. just long enough to get them to seal. We use this for tarter sauce, on top of Boca burgers and veggie hotdogs.
