Ingredients
1¼ lb Zucchini
1¼ lb Summer Squash
1 lb Yellow Onion peeled
¾ lb Italian Frying Peppers seeded
2 large Carrots peeled
2 Red Hot Peppers
2 ½ cups White Vinegar
½ cup Sugar
1 Tbs Kosher Salt
1 tsp Curry Powder

Procedure
Trim ends off zucchini, squash, onion, peppers, carrots and hot peppers. Cut into 2 inch pieces. In batches pulse in food processor until vegetables are coarsely chopped. Place chopped vegetables in a large heavy bottomed pot.

Stir in vinegar, sugar, salt & curry powder. Bring to a simmer over high heat. Reduce heat & simmer, uncovered, for 15 min stirring occasionally.

Allow to cool slightly before spooning into clean glass containers.
Cool completely, then cover tightly. Refrigerate overnight to meld flavors.

Refrigerate for up to 2 weeks or freeze for up to 1 month.

Makes 9 cups.

6 calories per tablespoon
2 g Carbohydrate
49 mg Sodium