Hot Zucchini Relish

Submitted by Rebecca Thompson

Chop or grind:

10 cups zucchini
3 cups onion
2 large bell peppers

Cover with water and sprinkle with 5 tablespoons of salt. Soak for several hours, then drain in a colander.

Add:

1 small (4 oz.) jar pimentos
1 - 4 oz. can green chiles
2 cups sugar
2 1/2 cups vinegar
1 tablespoon red pepper flakes (more or less to taste)
1 teaspoon dry mustard
1 teaspoon nutmeg
2 teaspoons celery seed

Cook vegetables until just tender, 20 minutes or so. Add 2 tablespoons of cornstarch to about 3 tablespoons of vinegar and mix with vegetables to thicken a bit. Stir and cook another minute or two to thicken. Pour into hot, sterilized jars and process for 10 minutes.