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| 8 Tasse | zucchini chopped |
| 1/2 Tasse | Parched; peeled, seeded, chopped fresh hot green chiles |
| 4 Tasse | Chopped hot onion |
| 1/3 Tasse | Pickling salt |
| 2 1/4 Tasse | Cider vinegar (5% acid) |
| 4 Tasse | sugar |
| 1 Esslöffel | mustard dry |
| 1 Esslöffel | Celery seeds |
| 1 Esslöffel | Caribe (crushed N. New Mexico hot red chile) |
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Stir together zucchini, chiles, onions & salt in a large bowl. Let stand 2 hours at room temperature, stirring occasionally. Then cover & refrigerate overnight. Drain, rinse with cold water until water runs clear. Turn into a large saucepan & stir in vinegar, sugar, mustard, celery seeds & caribe. Bring to a boil; boil uncovered, 30 minutes. Pour relish into 6 hot, sterilized 1-pint canning jars, leaving 1-1/2 inches head space; wipe rims with boiling water, then seal jars tightly with canning lids & rings. Cool filled jars at room temperature, out of drafts. Store in a cool, dry place until ready to use. Makes 6 pints.
Time Includes Overnight
From the <Hotter Than Hell!>, by Jane Butel, Isbn 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's Mm Recipe Archive,
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