Zucchini Relish Recipe

5 lbs. (about 15 medium-size) zucchini, chopped
6 large onions, chopped
1/2 cup salt
Cold water
2 cups white wine vinegar
1 cup sugar
1 tsp. dry mustard
2 teaspoons celery seeds
1/2 teaspoon each, ground cinnamon, ground nutmeg, and pepper
2 jars (4 oz. each) diced pimentos, drained

In a large bowl, mix zucchini, onions and salt; pour in enough cold water to cover mixture. Cover and refrigerate at least 4 hours or overnight. Drain, rinse under cold water and drain again.

In a 5 to 6 quart kettle over high heat, combine zucchini mixture with vinegar, sugar, mustard, celery seeds, cinnamon, nutmeg, pepper, and pimentos. (I just substitute a red pepper, finely chopped). Bring to a boil, stirring. Reduce heat and simmer, uncovered, until reduced to about 3 quarts (about 20 minutes). Meanwhile, prepare 6 pint-size canning jars. Fill hot jars and hot water bath for 15 minutes.