|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.
Serving size: Complete recipe
Calories 2095 Calories from Fat 85
% Daily Value*
Total Fat 11 g16.2%
Saturated Fat 2.6 g13%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 416.4 mg17.4%
Total Carbohydrates 471 g157.2%
Dietary Fiber 64.3 g257%
Sugars 325.5 g
Protein 53 g106.3%
Vitamin A 212.2% Vitamin C 1201.6%
Calcium 102.7% Iron 126.3%
*Based on a 2000 Calorie diet