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.
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Servings: 2 tablespoons per serving; makes 10 cups
Time: About 20 minutes active; 30 minutes total plus salting overnight and canning
3 pounds zucchini, shredded, unpeeled
3 onions, diced
3 sweet peppers, diced
1/4 pound mixed hot peppers, diced
1/3 cup salt
3 cups vinegar
1 1/2 cups sugar
1/2 tablespoon celery salt
1/2 tablespoon ground mustard
1 teaspoon ground nutmeg
1 teaspoon turmeric
1/2 teaspoon 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.
Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog, Vegetarianized.com, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun and, above all, tasty lifestyle.