This is a favorite condiment in my house and at Michael's softball team barbeques. It's the perfect thing to make when you have a glut of zucchini in your garden transforming pounds of veggies into a zesty, slightly sweet topping for burgers and hot dogs.
Servings: 2 Tbsp per serving; makes 10 cups
Time: About 20 minutes active; 30 minutes total plus salting overnight and canning
Price: About $18.65 total; $0.25 per serving
Nutrition (per serving):
Saturated fat: 0g
3 lbs zucchini, shredded, unpeeled
3 onions, diced
3 sweet peppers, diced
1/4 lb mixed hot peppers, diced
1/3 cup salt
3 cups vinegar
1 1/2 cups sugar
1/2 Tbsp celery salt
1/2 Tbsp ground mustard
1 tsp ground nutmeg
1 tsp turmeric
1/2 tsp black pepper
1. In a large non-metal bowl, combine zucchini, onions, all peppers and salt. Mix well, cover and refrigerate overnight.
2. The next day turn veggies out into a colander and squeeze as much water out as possible.
3. Meanwhile in a large pot, heat the remaining ingredients until boiling. Add veggie mixture and stir to coat. Heat 10 minutes, then can according these instructions following steps #6-9. Refrigerate until cool and serve.