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Ingredients
number of servings
16
- 12 cups shredded zucchini
- 5 tablespoon salt
- 21⁄2 Cup white vinegar
- 6 cups crystal sugar
- 1 tablespoon mustard seed
- 1 tablespoon celery seed
- 1⁄2 tablespoon nutmeg
- 1⁄2 tablespoon turmeric
- 3⁄4 tablespoon maize starch
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Directions
600 min.
Let the zucchini sit sprinkled with the salt overnight. Next day, combine all the other ingredients in a pot and bring to a boil. Then drain the zucchini, add it to this boiling mixture, lower heat and keep cooking for around half an hour. Afterwards pour into jars and sterilize. Keep on shelf or in refrigerator for up to 6 months.
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