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Ingredientes
- 12 c. coarsely grnd zucchini, unpeeled
- 5 medium onions
- 1 green bell pepper
- 1 red bell pepper
- 5 Tbsp. salt
- 3 c. sugar
- 2 1/2 c. cider vinegar
- 2 Tbsp. cornstarch
- 1 tsp. mustard seed
- 1 tsp. turmeric
- 2 Tbsp. celery seeds
Direcciones
- Coarsely grind the onions and peppers. Stir in zucchini and salt. Cover and allow to sit for 3 hrs. Drain and rinse well.
- Combine the remaining ingredients to make a syrup, boiling till sugar dissolves and mix has thickened. Add in to vegetables and cook for 20 min.
- Ladle into warm canning jars, adjust seals. Process in a boiling water bath for 10 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 342g | |
| Recipe makes 10 servings | |
| Calories 306 | |
| Calories from Fat 7 | 2% |
| Total Fat 0.8g | 1% |
| Saturated Fat 0.13g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3510mg | 146% |
| Potassium 552mg | 16% |
| Total Carbs 73.2g | 20% |
| Dietary Fiber 3.0g | 10% |
| Sugars 65.41g | 44% |
| Protein 2.77g | 4% |
