Grate zucchini with the peel on. If you’re using very large zucchini, remove the inside seeds and soft part first.
Finley chop onion and mix together with grated zucchini and picking salt in a plastic bowl (not metal). When making larger batches we mix in a cooler. Let stand overnight.
Chop all peppers finely and place in the fridge so they are ready in the morning.
In the morning, add the peppers to the zucchini/onions and mix. Drain well, rinse in cold water, Drain WELL again. We usually put it in a strainer in the sink and squeeze the water out by the handful. You want to make sure you rinse really well to get all the salt and water out.
In a very large pot (you can use a clean canner), mix remaining ingredients. Boil together for 30 minutes.
Pack in hot sterile jars with boiling hot lids. Wipe the tops of the jars with a clean cloth after you fill each one so no juice sticks to the rim. If everything is hot and clean, it should all seal. Let sit 12 hours before moving them around.
Enjoy and share! Tag us @sewbrightcreations if you love this recipe as much as we do!
