2 1/2 c. shredded, unpeeled zucchini
1 c. sugar
1 c. water
1/3 c. vinegar
1/4 c. horseradish
1 pkg. (3 oz.) lemon Jello

Combine zucchini, sugar, water, vinegar, and horseradish in saucepan. Boil 5 minutes, stirring often. Remove from heat. Add Jello and stir until dissolved. Ladle quickly into small sterilized jars or freezer containers. Cover tightly. Cool. Store in freezer. Makes 3 cups. Can be refrigerated up to 2 weeks.