Instructions: 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

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