10 Cups Grated Zucchini (~5 pounds. I prefer younger zucchini.)
4 Cups Onions Chopped
1/4 Cup Salt
Wash and peel zucchini. Grate zucchini through food processor cheese grater blade. Chop onions with food processor chopping blade.
Combine grated zucchini, chopped onions and salt into a large bowl. Cover and store in refrigerator for 8 hours or overnight.
2 Cups Sugar
2 1/4 Cup White Vinegar (5% acidity)
1 Tbsp. Celery Seeds
1 Tbsp. Ground Tumeric
1 Tbsp. Cayenne Pepper (Optional Margot says no)
Makes ~5 Pints
We use wide mouth pint jars. Put jars into dishwasher with dishwasher soap. Run a few hours before canning so jars are hot when canning.
Start water bath canner so water hot when jars are ready.
Transfer zucchini and onion into a small holed strainer and rinse under cold water. Drain well. Press between layers of paper towels.
Combine all ingredients in large pot. Bring to bowl over medium heat and simmer for 30 minutes.
Sterilze lids by boiling water in tea kettle and pouring into bowl with lids.
Pack hot mixture into hot jars using a ladle and canning funnel to neck of jar. ~1/2 inch from top. Cover at once with metal lids and rings.
Use jar lifting tongues to place jars in water bath canner with water boiling 1 inch over lids for 15 minutes.
Remove jars with jar lifting tongues. Place jars in area to cool. Make sure all jars seal properly with lid sucking in when cool.