1 gallon zucchini chunks (about 5 pounds)
1 red pepper, cut in chunks
3 green peppers, cut in chunks
3 large onions, cut in chunks
Grind the vegetables. Cover with water and stir in 3/4 cup pickling salt. Let stand overnight. Drain and rinse.
In a large stockpot combine:
1/2 teaspoon cinnamon
2 tablespoons mustard seed
1-1/2 teaspoons turmeric
2 tablespoons celery seed
4 cups sugar
3 cups vinegar (5% acidity)
3 cups water
Heat to boiling. Add drained vegetables; boil 3 minutes. Fill hot pint jars leaving 1/2-inch head space. Release air bubbles. Wipe jar rims. Put on warm lids and canning rings. Process in a boiling water canner using the hot pack method.
Makes 8 to 10 pints depending on how long the vegetables drain after brining overnight.
| Boiling water canner | |||||
| 0 -1,000 feet | 1,001 – 3,000 feet | 3,001 – 6,000 feet | 6,001 – 8,000 feet | 8,001 – 10,000 feet | |
| Pints | 10 minutes | 15 minutes | 20 minutes | 25 minutes | 30 minutes |
