Preparation:
Combine zucchini, onion, green pepper, garlic, and salt in a large bowl; add ice water to cover. Let stand 3 hours; drain well. Combine 1 cup water, sugar, vinegar, mustard seeds, turmeric, and mustard in a large dutch oven; bring to a boil. Add zucchini mixture, and boil 10 min. Quickly ladle hot mixture into hot sterilized jars, leaving 1/4 inch headspace. Remove air bubbles, and wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling water bath 10 minutes. |
