- By: Sheila Mickle
10 cups (2.5 L) shredded zucchini (about 3 1/4 pounds/1.5 kg)
4 medium onions, finely chopped
2 large, sweet red peppers, finely chopped
1 tablespoon (15 mL) pickling salt
3 cups (750 mL) white vinegar, divided
1/3 cup (75 mL) flour
2 tablespoons (30 mL) dry mustard
1 tablespoon (15 mL) celery seed
1 tablespoon (15 mL) mustard seed
1 teaspoon (5 mL) ground allspice
1 teaspoon (5 mL) turmeric
1/2 teaspoon (2 mL) ground ginger
1/2 teaspoon (2 mL) ground cloves
Pinch cayenne pepper
2 cups (500 mL) granulated sugar
1 cup (250 mL) water
In a large bowl, combine zucchini, onions, peppers and pickling salt. Cover, and let stand at room temperature for 4 hours. Drain well; set aside.
In a large stainless steel or enamel saucepan, combine 1 cup (250 mL) vinegar, flour, dry mustard, celery and mustard seeds, allspice, turmeric, ginger, cloves and cayenne; stir until mixture is smooth. Stir in sugar, water and remaining vinegar. Cook over medium-high heat for 10 minutes, stirring often, until thickened and smooth.
Add zucchini mixture; bring to a boil over high heat. Reduce heat to medium and simmer, stirring often, for about 10 minutes, until thickened.
Immediately ladle into hot, sterilized jars, leaving 1/2 inch (1 cm) headspace. Process in hot water bath (see "Canning 101" below).
Makes 6 pint (500 mL) jars.
Place lids of jars in boiling water for 5 minutes. Wipe edges of jars with a clean cloth, and apply lids and screw bands until just fingertip tight. Place jars in canner filled with boiling water (water should cover jars by about 1-inch/2.5 cm).
When water has returned to the boil, start the timing and process for 15 minutes. Remove jars from canner and place on a wooden board covered with paper towels (placing hot jars on a cold, hard surface could cause breakage).
Let cool 12 to 24 hours. Check the seal (lids should curve down). Label jars, remove screw bands so they don't rust and store in a cool, dark place.