Zucchini Salsa Canned

---

This recipe is from a friend's, daughter's mother-in-law (kinda like a 5th cousin twice removed and it is delicious! If you want it hot" just add a dozen finely chopped jalapenos. i do not water bath the jars but i am very careful with sterilizing and make sure the lids are sealed. i you feel better waterbathing them do it for 15 minutes."

---

Steps

---

Day one:in a large bowl combine.

---

Zucchini , onions , green pepper , red pepper and the salt mix together cover and let stand over night.

---

Day two.

---

Next day rinse , drain well and put into a large pot then add mustard , garlic , cumin , vinegar , brown sugar , pepper flakes , salt , cornstarch , nutmeg , pepper , 1 tablespoon salt , tomatoes and tomato paste.

---

Bring to a boil and simmer for 15 minutes.

---

Pour into sterilized jars and seal.

---

Water bath jars for 15 minutes if they have not sealed properly.

---

Ingredients

---

zucchini, onions, green peppers, red peppers, pickling salt, dry mustard, garlic powder, cumin, white vinegar, brown sugar, red pepper flakes, nutmeg, pepper, tomatoes, cornstarch, tomato paste