Zucchini Relish

• 5 c. grated zucchini
• 2 c. grated onions
• 6 1/2 tsp. salt
• 1 1/4 c. white vinegar
• 2 1/4 c. sugar
• 2 tsp. nutmeg
• 2 tsp. dry mustard
• 1 1/2 tsp. turmeric
• 1 1/2 tsp. cornstarch
• 1/4 tsp. ground black pepper
• 1 tsp. celery salt
• 1 c. diced (1/8-inch) green pepper
• 1 c. diced (1/8-inch) red pepper

1. Place zucchini, onions and salt in a large bowl.
2. Mix the ingredients well and cover.
3. Refrigerate overnight.
4. The next day, place mixture in a fine sieve; drain well, rinse under cold water and drain again for 1 hour.
5. Place zucchini mixture in heavy soup pot with remaining ingredients.
6. Bring to a boil; simmer, stirring occasionally, for 30 minutes.
7. Cool to room temperature and refrigerate, covered.
8. Will keep for up to 3 to 4 weeks.
9. Yield: 5 cups.
10. Good on hot dogs and sandwiches.

zucchini, onions, salt, white vinegar, sugar, nutmeg, dry mustard, turmeric, cornstarch, ground black pepper, celery salt, green pepper, red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=434538 (may not work)