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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 26 |
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Here's a great way to put your garden bounty to good use! Turn that ripe zucchini into a crunchy, flavorful burger topping. Romaine Wetzel, Ronks, PA Ingredients:
8 cups sliced zucchini |
4 large onions, sliced |
1 large green pepper, sliced |
3 tablespoons canning salt |
1 quart white vinegar |
2 cups sugar |
2 teaspoons celery salt |
2 teaspoons ground turmeric |
1 teaspoon ground mustard |
Directions:
1. In a large bowl, combine the zucchini, onions and pepper; sprinkle with canning salt and cover with cold water. Let stand for 2 hours; rinse and drain.
2. In a large saucepan, bring the remaining ingredients to a boil. Pour over zucchini mixture; cover and let stand for 2 hours.
3. Transfer to a stockpot. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Carefully ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: 5 pints.
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