Ingredients
- 2 cups white distilled vinegar
- 3 cups water
- 1 cup white sugar
- 2 tablespoons kosher salt
- 1 teaspoon black pepper
- 1 tablespoon ground cumin
- 4 pounds zucchini, summer squash or cucumbers cut into ¼-inch dice
- 1 pound white or yellow onions, finely diced
- 1 pound poblano chilis, roasted; skins, ribs and seeds removed; finely diced
- 1-2 jalapeño chilis, ribs and seeds removed, finely diced
- 2 cloves garlic, minced
- 1 cup cilantro, finely chopped
Preparation
Combine all ingredients, except cilantro, in a large heavy-bottomed pot and slowly bring to a boil. Reduce heat, simmer for 5–10 minutes, until produce is soft and onions are translucent. Add cilantro; simmer for an additional minute.
Cool and refrigerate for up to three weeks, or can using the Boiling Water Method (see below). Makes about 6 pints.
