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1
Finely chop cucuzza, onion, bell peppers and jalapenos. (This can be a time consuming step, so I use my Pampered Chef food chopper).
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2
Place cucuzza, onions, bell peppers and jalapenos in a large mixing bowl.
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3
Sprinkle pickling salt over cucuzza mixture and stir well to combine.
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4
Let cucuzza mixture sit on the counter at room temperature for 1 hour.
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5
Thoroughly rinse cucuzza mixture in a strainer under cold running water.
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6
Use a wooden spoon to press the veggies against the side of the strainer to drain as much water as you can.
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7
Place drained cucuzza mixture in a clean bowl.
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8
Let sit on the counter for an additional 15 minutes, then drain again to remove excess water.
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9
In a large stockpot, combine vinegar, sugar, Thai peppers, celery seeds, cayenne pepper, turmeric and black pepper.
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10
Bring to a boil, stirring occasionally.
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11
Reduce heat to simmer for about 15 minutes, stirring occasionally.
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12
Remove Thai peppers from pot and discard.
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13
Add chopped cucuzza mixture to the stockpot.
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14
Cook for an additional 5 minutes or until veggies are tender.
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15
In a small bowl, combine water and cornstarch; mix to dissolve.
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16
Pour cornstarch mixture into stockpot and cook for 5 minutes.
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17
Pour into sterilized canning jars and process in a water bath for 10 minutes.
