Summer Recipe: Zucchini Salsa

Zucchini Salsa:
10 cups zucchini peeled and shredded
4 onions chopped
2 green bell peppers chopped
2 red bell peppers chopped
1/4 c. picking salt
1 T. pickling salt
2 T. dry mustard
1 T. garlic powder
1 T. cumin
2 c. white vinegar
1 c. brown sugar
2 T. crushed red pepper flakes
1 tsp. nutmeg
1 tsp. black pepper
5 c. chopped ripe tomatoes
2 T. cornstarch
2 cans tomato paste
In a large bowl combine, zucchini,onions,green pepper, red pepper, and the salt. Mix together,cover and let stand overnight.
Next day rinse, drain well and put into a large pot then add 1 T.salt, mustard, garlic, cumin, vinegar, brown sugar, pepper flakes, cornstarch, nutmeg, pepper, tomatoes, and tomato paste.
Bring to boil and simmer 15 minutes. Pour into sterilized jars and seal. Water bath jars if they have not sealed properly. Note: If you want it "hot" just add a dozen finely chopped jalapenos