Ingredients
5 cups shredded zucchini1 cup grated onion4-1/2 teaspoons salt1-1/2 teaspoons cornstarch1-1/2 teaspoons ground mustard1-1/2 teaspoons ground turmeric1 teaspoon celery seed3/4 teaspoon pepper3/4 cup white vinegar1/2 cup finely chopped sweet red pepper4-1/2 teaspoons chopped seeded jalapeno pepper1-1/4 teaspoons chopped seeded habanero pepper
Preparation
In a large resealable plastic bag, combine the zucchini, onion and salt. Seal bag and turn to coat: refrigerate for 8 hours or overnight. Rinse with water; drain.
In a large saucepan, combine the cornstarch, mustard, turmeric, celery seed and pepper. Gradually whisk in vinegar until blended. Stir in peppers and zucchini mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Cool. Cover and refrigerate for at least 4 hours before serving.
