1 gallon zucchini chunks (about 5 pounds)
1 red pepper, cut in chunks
3 green peppers, cut in chunks
3 large onions, cut in chunks

Grind the vegetables. Cover with water and stir in 3/4 cup pickling salt. Let stand overnight. Drain and rinse.


In a large stockpot combine:

1/2 teaspoon cinnamon
2 tablespoons mustard seed
1-1/2 teaspoons turmeric
2 tablespoons celery seed
4 cups sugar
3 cups vinegar (5% acidity)
3 cups water

Heat to boiling. Add drained vegetables; boil 3 minutes. Fill hot pint jars leaving 1/2-inch head space. Release air bubbles. Wipe jar rims. Put on warm lids and canning rings. Process in a boiling water canner using the hot pack method.

Makes 8 to 10 pints depending on how long the vegetables drain after brining overnight.

Boiling water canner
0 -1,000 feet1,001 – 3,000 feet3,001 – 6,000 feet6,001 – 8,000 feet8,001 – 10,000 feet
Pints10 minutes15 minutes20 minutes25 minutes30 minutes
Processing times at indicated altitudes