- 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
onions, chopped
- 2 cups
golden raisins
Pour dry
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
large kettle.
Add green
peppers, onions, and golden raisins.
Cook until
zucchini is clear.
Add brown
sugar, white vinegar, mustard seed, ground
ginger and turmeric and cook until thick.
Bottle in hot sterilized jars. |
