This may sound like a strange flavor combination, but rest assured, it's a keeper.  The zuchinni is slightly earthy and the pep and spice of the Jalapenos combines perfectly with the sweetness and tang that the brine give to it all.  You'll find yourself slathering this stuff on everything you possibly can (it's just as addicting as Spicy Sweet Chili sauce, but more versatile).

You can also skip the canning process and just keep the fresh relish in the fridge.  It should keep for about two weeks.

makes: 7 half-pints
takes: about 1 hour
4 cups zuchinni
2 cups cucumbers
1 cup onion
2 poblano peppers
3 jalapeno peppers
3 cloves garlic, minced
2 tsp. pickling salt
2 cups sugar
1 1/4 cups vinegar
1/2 tsp. cornstarch
1 tsp. ground mustard
1 tsp. ground turmeric
1 tsp. ground black pepper
1/4 tsp. ground nutmeg
In a food processor (or by hand), shred the zuchinni, cucumbers, peppers, and onions.  Combine into a bowl with minced garlic and sprinkle with the salt.  Mix together and let sit for 1/2 to 1 hour. 
Drain excess liquid.
In a large saucepan, whisk vinegar, sugar, cornstarch, and spices together and add the zuchinni mixture.  Bring to a boil.  Let boil for 10 to 15 minutes until thickened.
Meanwhile, your jars should be sterilized (I leave mine boiling in the pot until they're ready to fill) and your hot water bath should be boiling.
Pour boiling hot relish into the sterilized jars, leaving 1/2 inch headspace.  Remove air bubbles with a chopstick or small spatula.  Wipe rims with damp paper towel and screw on sterilized lids to fingertip-tight.
Place jars in boiling hot water bath, covered by at least 1 inch of water.  Boil for 10 minutes, adjust for altitude (here is the UDSA chart).

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