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Zucchini Chow Chow

Course Salad
Author Glenda Groff


  • 4 quarts diced zucchini
  • 6 cups pearl onions,
  • 4 large red peppers, cut in chunks
  • 2 cups baby carrots, cut in thirds
  • 4 cups diced celery
  • 1/4 cup salt


  • 1 1/2 cups THm Gentle Sweet
  • 4 cups apple cider vinegar
  • 1 cup water
  • 2 teaspoons turmeric
  • 1 1/2 teaspoons ` celery seed
  • 2 garlic cloves, minced


  1. Place diced zucchini is a dish pan, sprinkle with salt and cover with cold water for 3 hours. Drain well. Combine brine ingredients in a large kettle and bring to a boil. Add carrots. Cook 3 minutes. Add zucchini, onions, celery and peppers. Bring to a boil and cook 2 minutes. Ladle into jars. Add rings and lids. Place jars into a canner of hot water. The water should be 1 inch above jars. Bring to a  boil, reduce heat and boil for 5 minutes. Remove jars and allow to cool. 14 pints