- 3 large
zucchini, (about 12 or more inches long),
peeled, seeded and diced
- 1 cup
kosher pickling salt ( no iodine)
- 8 quarts
peeled, coarsely chopped, tomatoes
- 2 large
green peppers, chopped
- 5 large
- 2 cups
salt over the zucchini cubes, let sit
overnight, and rinse and drain. Add 8 quarts
peeled, coarsely chopped, tomatoes. Cook
zucchini and tomatoes to a rolling boil in a
peppers, onions, and golden raisins.
zucchini is clear.
sugar, white vinegar, mustard seed, ground
ginger and turmeric and cook until thick.
Bottle in hot sterilized jars.