Ingredients

• 10 cups zucchini, peeled and diced
• 4 onions, diced
• 2 green peppers, diced
• 2 red peppers, diced
• 2 cloves garlic, minced
• 2 or 3 small chiles, jalapeno, serrano, or habanero (as you like it!)
• 1/4 cup pickling salt
• 1 tablespoon salt
• 2 tablespoons mustard seed
• 1 tablespoon cumin
• 1 teaspoon coriander seed
• 2 cups white wine vinegar
• 1 cup brown sugar
• 1 teaspoon nutmeg
• 1 teaspoon pepper
• 5 cups tomatoes, peeled and diced

Directions

In a large bowl combine; Zucchini, onions, green pepper, red pepper, hot pepper, garlic and pickling salt. Stir to mix, place in a colander over a large bowl, cover and let stand over night in the refrigerator.
The next day rinse, drain and put into a large pot. Add the mustard seed, coriander seed, cumin, vinegar, brown sugar, salt, nutmeg, pepper, and tomatoes.
Bring to a boil and simmer for 15 minutes.
Pour into sterilized jars. Process for 30 minutes in a water bath.

• 5 large or 8 small green or red bell peppers
• 1 1/2 c. apple cider vinegar
• 1 c. minced jalapeno peppers
• 1/3 c. minced green or red hot peppers
• 6 1/2 c. sugar
• 1/2 tsp. salt
• 1 pkg. (2 packets) liquid pectin