Prep Time
30 minutes
Cook Time
50 minutes
Additional Time
40 minutes
Total Time
2 hours
Ingredients
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2 lbs. cucumbers, (about 2 large), unpeeled, quartered lengthwise and deseeded
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1 lb. chunk of zucchini, unpeeled, quartered lengthwise and deseeded
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2 Tbl. kosher salt
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1/2 lb. sweet red cubanelle peppers, deseeded and finely chopped
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1 shallot, finely chopped
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1/2 medium red onion, finely chopped
For Sauce:
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1 cup regular white sugar
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¾ cup white vinegar
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¾ cup apple cider vinegar
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¼ cup dark brown sugar
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2 tsp. yellow mustard seeds
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½ tsp. celery seeds
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⅛ tsp. ground turmeric
Instructions
Run prepared cucumbers and zucchini through large grater of food processor, place into large bowl and toss to mix. Sprinkle with salt and toss to distribute evenly. Cover bowl with a plate and chill for 1½ hours.Dump veggies into a colander and drain well, add peppers, shallot and onions, and gently toss with the cucumber mixture until well combined.Make Sauce: Combine the granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds and ground turmeric in a medium saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves, lower to a steady simmer and cook until syrupy, about 20 minutes. Remove from heat.Dump drained veggies into a dutch oven, large pan or small stock pot. Pour the hot vinegar mixture over cucumber mixture. Stir and heat over medium heat until simmering, simmer for 30 minutes stirring occasionally, until very thick.Ladle into jars or containers with lids.Let stand at room temperature for 1 hour. Place on lids and refrigerate for 24 hours.Store in refrigerator.
