INGREDIENTS
3
Jalapeno peppers, medium
3
Vidalia or other sweet onions (sliced (about 4 cups)), large
2 1/2
lbs Zucchini
1 tsp
Mustard, dry
1 tsp
Cornstarch
3 tbsp
Kosher or pickling salt
1 tsp
Nutmeg
3 1/2 cups
Sugar
1 tsp
Tumeric
6 cups
Apple cider vinegar
1
Red and 1 yellow pepper (seeded and sliced)