Recipe - New Mexico Piccalilli Relish

8 cup Chopped zucchini
One half cup Parched; peeled, seeded,
chopped fresh hot green
chiles
4 cup Chopped hot onion
1/3 cup Pickling salt
2 One fourth cup Cider vinegar (5% acid)
4 cup Sugar
1 tablespoon Dry mustard
1 tablespoon Celery seeds
1 tablespoon Caribe (crushed N. New
Mexico hot red chile)

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 1pint canning jars, leaving 1One half 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 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.