Created by Bergy on July 21, 2012
Step 1: Day one: In a large bowl combine the zucchini, onions, green pepper, red pepper and 1/4 cup pickling salt, mix together, cover and let it sit over night
Step 2: Day two: Rinse and drain well, put into a large pot add mustard, garlic, cumin, vinegar, brown sugar, pepper flakes, 1 tablespoon pickling salt, cornstarch, nutmeg, tomatoes and tomato paste. Stir to mix well
Step 3: Bring to a boil and simmer for 15 minutes -keep it at a boil while you fill the jars
Step 4: While it is at a boil pour into sterilized pint jars. Make sure that the jar rims are clean so they seal completely