6 c Grated zucchini 3 c Grated yellow onions
1 ea Sweet red pepper, grate,seed 3 tb Coarse salt
1 1/4 c White vinegar 3 c Sugar
1/2 ts Dry mustard 1/2 ts Ground mustard
1/2 ts Ground tumeric 1 ts Celery seed
1/2 ts Fresh ground pepper
Place grated vegetables in non aluminium bowl. Sprinkle on salt. Mix well,
cover and let stand for 12 hours. Rinse well by running cold water over
vegetable mixture in colander. Drain thoroughly. Place vinegar, sugar, and
spices in heavy saucepan over medium heat. Bring to a boil. Lower heat and
cook for about 15 minutes, or until mixture begins to thicken. Immediately
add vegetable mixture and cook for 30 minutes. Remove from heat. Pour into
hot sterilized jars. Vacuum seal. Makes: 8 1/2 pint jars.
