10 c. shredded coarse zucchini squash
4 large red onions chopped or sliced thin
4 large green peppers chopped small
1 clove garlic, chopped
Sprinkle 1/3 c salt over zucchini and let stand overnight. Add some water. Rinse in cold water.
Mix together
2 1/2 c. cider vinegar
4 1/2 c. sugar
1 1/2 tsp. black pepper
1 tsp. tumeric
1 tsp nutmeg
2 1/2 T. cornstarch
Bring to a boil and add onion and peppers. Cook for 2 min then add squash and cook5-7 minutes. Bottle. Makes 5 1/2 pts.
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