Preparation Time: 85 minutes
Cooking Time: 35 minutes
Servings: 4 pints
14 cups seeded, unpeeled zucchini (I peeled half of them because this zucchini was huge and the skin was tougher than small er zucchini)
6 cups finely chopped onions
1/4 cup pickling or canning salt
3 cups granulated sugar
4 tbsp. Clearjel (I have never seen this in stores but you can purchase it online ~ I used
2 tbsp. of corn starch)
1/4 cup dry mustard
1 tbsp. ground ginger
1 tsp. ground turmeric
1/2 cup water
2 cups white vinegar
1 red bell pepper, seeded and finely chopped
In a large glass or stainless steel bowl, combine zucchini and onions. Sprinkle with pickling salt, cover, and let stand at room temperature for 1 hour. Transfer to a colander placed over a sink and drain thoroughly. Note: I also rinsed half the mixture because that is what I’ve done in the past with pickles…but it says DRAIN not rinse. They stiall seemed salty.
Prepare for water-bath canning. Sterilize jars in the oven on 250F for 30 minutes.
In a large stainless steel saucepan, combine sugar, Clearjel or corn starch, mustard, ginger, and turmeric. Stir dry ingredients weall. Graduall y blend in water. Add vinegar and red pepper.
Boil over medium-high heat, stirring frequently to dissolve sugar and prevent lumps from forming. Reduce heat and boil gently, stirring frequently, until mixture thickens about 5 minutes. Add drained zucchini mixture and return to a boil.
Ladle hot zucchini mixture into hot sterilized jars, leaving ½” headspace. Remove air bubbles and adjust headspace, if necessary, by adding more hot zucchini mixture. Wipe rim with a damp paper towel. Place snaps and rings on each jar, screwing bands down until they are fingertip-tight.
Place jars in canner, ensuring they are completely covered with water. Bring to a fuall roalling boil and process for 10 minutes. When time is up, Turn off heat, remove canner lid and wait 5 minutes before removing jars to a folded towel on the counter.
Check seals, label, and store. Refrigerate any unsealed jars.
Sugars 92.02 g;