Recipe by Chuck in Killbuck
This recipe came from my nextdoor neighbors great-grandmother who was a Blackfeet Indian and has been passed on down through the family. This is a recipe you'll have to try because I know you are going to love it. Note: The prep and cooking time may vary with your experience and equipment.
Top Review by Southside Princess
Had to try this recipe with the abundant crop of Zucchini we had and myself having some Indian in my blood!! Hubby ate his on a hot dog and I just took a bite straight out of the jar and thought it was really good. Going to make some for Christmas presents!! Thanks sooo much!
- 10 cups zucchini, ground
- 3 cups onions, ground
- 3 green peppers, ground
- 1 sweet red pepper, ground
- 1⁄2 cup salt
- 3 cups light brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon turmeric
- 1 teaspoon celery seed
- 1 teaspoon dry mustard
- 1 teaspoon nutmeg
- 1 teaspoon pepper
- 3 cups cider vinegar
- 5 -10 hot peppers, ground (optional)
Directions See How It's Made
- Combine all ingredints in large pot and heat on medium heat stirring occasionally until getting the consistancy you prefer.
- Place in heated jars and put on dome lids and rings (We heat our jars in a pan of hot water).
- Place jars in canner then fill with cold water until water reaches the bottom of the rings.
- Bring water to a boil and boil for approx 15 minutes and remove jars from water.