|Zucchini||5 Pound (About 20 Medium-Sized Pieces)|
|Salt water||1⁄2 Cup (8 tbs)|
|White wine vinegar||2 Cup (32 tbs)|
|Sugar||1 Cup (16 tbs)|
|Dry mustard||1 Teaspoon|
|Celery seed||2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Pimientos||8 Ounce, drained and chopped (Measuring Around 2 Jars)|
Put zucchini and onions through the medium blade of a food chopper or finely chop with a knife; mix with salt in a bowl and cover with water.
Cover and refrigerate for 4 hours or overnight.
Drain vegetables, rinse, then drain again.
In a 5 or 6-quart pan, combine vegetables, vinegar, sugar, dry mustard, celery seed, cinnamon, nutmeg, pepper, and pimientos.
Bring quickly to boiling, stirring constantly.
Reduce heat and simmer, uncovered, for about 20 minutes or until reduced to about 6 pints.