• 10 cups zucchini, peeled & shredded
  • 4 onions, chopped
  • 2 green peppers, chopped
  • 2 red peppers, chopped
  • 1/4 cup pickling salt
  • 1 tablespoon pickling salt
  • 2 tablespoons dry mustard
  • 1 tablespoon garlic powder
  • 1 tablespoon cumin
  • 2 cups white vinegar
  • 1 cup brown sugar
  • 2 tablespoons red pepper flakes
  • 1 teaspoon nutmeg
  • 1 teaspoon pepper
  • 5 cups chopped ripe tomatoes
  • 2 tablespoons cornstarch
  • 12 ounces tomato paste

About This Recipe

“This recipe is from a friend’s, daughter’s mother-in-law (kinda like a 5th cousin twice removed and it is delicious! If you want it “HOT” just add a dozen finely chopped jalapenos. I do not water bath the jars but I am very careful with sterilizing and make sure the lids are sealed. I you feel better waterbathing them do it for 15 minutes.”

Directions

  1. Day one:In a large bowl combine; Zucchini, onions, green pepper, red pepper and the salt Mix together cover and let stand over night.
  2. Day two.
  3. Next day rinse, drain well and put into a large pot then add mustard, garlic, cumin, vinegar, brown sugar, pepper flakes, salt,cornstarch, nutmeg, pepper, tomatoes and tomato paste.
  4. Bring to a boil and simmer for 15 minutes.
  5. Pour into sterilized jars and seal.
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