Ingredients
2 pounds small zucchini1 tart apple, peeled1 medium onion1 green pepper1 garlic clove, minced1-1/2 cups packed brown sugar1 cup vinegar1 jar (2 ounces) chopped pimientos, drained1 tablespoon fresh gingerroot1 tablespoon Dijon mustard1/4 to 1/2 teaspoon crushed red pepper flakes1/2 teaspoon salt
Preparation
Peel zucchini and discard any large seeds; chop into small pieces (about 5 cups). Finely chop apple, onion and green pepper; place in a Dutch oven along with zucchini and remaining ingredients.
Bring to a boil. Reduce heat and simmer, uncovered, over medium heat until thick, about 45-55 minutes, stirring often. Cool. Ladle into jars; cover and refrigerate.
