Zucchini Salsa

Cooper's own recipe!


10 cups zucchini, peeled and shredded

4 onions, chopped

2 green bell peppers, chopped

2 red bell peppers, chopped

1/4 cup pickling salt

1 tablespoon pickling salt

2 tablespoon dry mustard

1 tablespoon garlic powder

1 tablespoon cumin

2 cups white vinegar

1 cup brown sugar

2 tablespoon crushed red pepper flakes

1 teaspoon nutmeg

1 teaspoon black pepper

5 cups chopped ripe tomatoes

2 tablespoon cornstarch (I didn't use the cornstarch in mine as I didn't think it needed it.)

2 cans tomato paste (156ml)



  • In a large bowl combine; zucchini, onions, green pepper, red pepper and the salt. Mix together, cover and let stand over night.
  • Next day, rinse, drain well and put into a large pot. Add mustard, garlic, cumin, vinegar, brown sugar, pepper flakes, cornstarch, nutmeg, pepper, tomatoes and tomato paste.
  • Bring to a boil and simmer for 15 minutes.
  • Pour into sterilized jars and seal.
  • Water bath jars if they have not sealed properly.
  • Note: If you want it "HOT" just add a dozen finely chopped jalapenos


*** Note from the Farm Kitchen****

I used 4-6 cloves of Fresh pressed garlic instead of the tablespoon of powdered.

I used 3 tablespoons (heaping) of Crushed Red Pepper flakes instead of 2 because I didn't have jalapenos. It turned out quite spicy! So Reduce/add pepper flakes depending on how spicy you like it.