-
1
In a food processor, finely chop zucchini, using an on/off motion.
-
2
Put zucchini in a large bowl.
-
3
Finely chop onions in food processor.
-
4
Add to zucchini in the bowl.
-
5
Remove seeds from, and finely chop peppers by hand.
-
6
Add to bowl.
-
7
Sprinkle everything with salt.
-
8
Stir to blend.
-
9
Let stand 1 hour, stirring occasionally.
-
10
Drain off liquid.
-
11
Rinse thoroughly under cold running water.
-
12
Drain, pressing out liquid.
-
13
In a large heavy saucepan, combine sugar, vinegar, dry mustard, celery seed, pepper, and turmeric.
-
14
Bring to a boil, stirring.
-
15
Add the drained zucchini mixture.
-
16
Bring to a boil, stirring frequently.
-
17
Simmer, uncovered, stirring occasionally, for 15 minutes, or until thickened and zucchini mixture is tender.
-
18
Combine water and cornstarch.
-
19
Add to zucchini mixture.
-
20
Cook, stirring, for 5 minutes, or until clear and thickened.
-
21
Seal in sterilized bottles and process in a water bath for 5 minutes.
-
22
How I sterilize bottles: Wash bottles well in hot soapy water.
-
23
Dry them.
-
24
Put a cookie sheet in the oven, with the bottles on the cookie sheet, right side up.
-
25
Heat oven to 225F.
-
26
Leave bottles at this temperature for 10 minutes.
-
27
Turn off oven.
-
28
Leave bottles in there until you need them.
