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Makes 8 pints
- 12 cups zucchini, about 10lbs.
- 4 onions, mix of sweet white & yellow
- 1 red bell pepper
- 5 tablespoons kosher salt
- 1 2/3 cups sugar (I used coconut palm)
- 2 1/2 cups apple cider vinegar
- 2 tablespoons cornstarch
- 2 tablespoons celery seed
- 1 teaspoon mustard seed
- 1 teaspoon turmeric
- 1/2 teaspoon chili flakes
- 1 dried red chili, crushed
- Finely chop zucchini, onions, bell pepper. (I used my food processor to do this, but feel free to do it by hand.) Combine, and add salt. Cover & let stand 2+ hours, or overnight.
- Drain zucchini mixture. Rinse, and allow to drain well. Squeeze out remaining moisture (zucchini will sweat more in the pot). Transfer to large stockpot/saucepan.
- In a medium saucepan over medium-high heat, combine remaining ingredients. Bring to a boil and allow mixture to thicken, about 5-8 minutes. Add vinegar solution to zucchini, stirring to incorporate. Bring to a boil, reduce to simmer 20 minutes, stirring frequently.
- Prepare traditional canning bath. Process jars 10 minutes. Let jars sit 12 hours; label and store.