5 lbs. med. size zucchini
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 & pepper
2 (4 oz.) jars chopped pimientos

Put zucchini and onions through food processor until finely chopped. Place in bowl, sprinkle with salt and cover with water. Cover and refrigerate 4 hours or until next day.

Drain, rinse well and drain again. Place in 6 quarts pot along with remaining ingredients. Bring to a boil over high heat, stirring occasionally. Reduce heat and simmer, uncovered and still stirring occasionally, until reduced to about 3 quarts (about 20 minutes).

Put into 6 prepared pint canning jars and process in boiling water bath for 15 minutes. Yield: 6 pints.