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
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|Serving Size: 1 Serving (2521g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 66 (1%)|
|Amt Per Serving||% DV|
|Total Fat 7.3g||10 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 36847mg||1271 %|
|Potassium 281.6mg||7 %|
|Total Carbohydrate 2409.1g||709 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 2405.4g|
|Protein 6.1g||9 %|
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Calories per serving: 9406
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