As any vegetable gardener knows, ripe zucchini is abundant in late summer, so tasty recipes calling for lots of zucchini are most welcome. This colorful zucchini relish has a crisp, tart flavor that makes it compatible with grilled meats. 6 lg. onions, coarsely chopped 1/2 c. salt Cold water 2 c. white wine vinegar 1 c. sugar 1 tsp. dry mustard 2 tsp. celery seed 1/2 tsp. each ground cinnamon, nutmeg and pepper 2 jars (about 4 oz.) each chopped pimentos

Place zucchini and onions in a food processor or force through a food chopper until finely chopped. Place in a bowl, sprinkle with salt, and cover with water. Cover and refrigerate for at least 4 hours or until next day.

Drain vegetables, rinse well, and then drain again. Place in a 5 or 6 quart pot along with vinegar, sugar, mustard, celery seed, cinnamon, nutmeg, pepper and pimentos. Bring to a boil over high heat, stirring occasionally. Reduce heat and simmer, uncovered and stirring occasionally, until reduced to about 3 quarts (about 20 minutes).

Meanwhile, prepare 6 pint size canning jars, using the water bath method with a canning kettle. Process for 15 minutes. Makes 6 pints.