10 lbs ground zucchini
3 cups ground carrots
¼ cup pickling salt
4 cups ground onions
1 cup ground red peppers
1 cup ground green peppers
Combine and let stand for 3 hours. Drain well.
3 cups cider vinegar
1 tsp turmeric
2 tsp celery seed
4 cups white sugar
4 tbsp cornstarch
1 tsp nutmeg
1 tsp pepper
¼ tsp hot sauce
Bring to a boil. Add drained vegetables. Cook 3 min. Pack in hot pint jars. Process 10 min. Makes 7-8 pints.