INGREDIENTS
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2 1/2 pounds zucchini, ends trimmed and cut into slices (about 10 cups)
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3 large vidalia or other sweet onions, sliced (about 4 cups)
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1 red and 1 yellow pepper, seeded and sliced
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5 teaspoons kosher salt
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12 cups apple cider vinegar
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6 cups sugar
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1 teaspoon tumeric
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1 teaspoon nutmeg
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1 teaspoon dry mustard
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1 teaspoon cornstarch