Zucchini Relish

• 10 c. coarsely ground squash
• 2 c. red peppers
• 2 c. green peppers
• 4 c. onion
• 1/3 c. salt
• 1 tsp. turmeric
• 1 tsp. curry powder
• 1 tsp. celery salt
• 1/2 tsp. black pepper
• 1 Tbsp. cornstarch
• 4 c. sugar
• 2 1/2 c. apple cider or white vinegar

1. Remove tips from squash.
2. Put squash, red peppers, green peppers, onions and salt in a large enamel kettle.
3. Mix well and let stand in the refrigerator overnight.
4. Drain and rinse in cold water.
5. Put in a large saucepan and add turmeric, curry powder, celery salt, pepper, cornstarch, sugar and vinegar.
6. Bring to a boil and boil for 20 to 25 minutes, stirring constantly to keep from sticking.
7. Pack in pint jars and seal.
8. If desired, one or two hot peppers can be added.

red peppers, green peppers, onion, salt, turmeric, curry powder, celery salt, black pepper, cornstarch, sugar, apple cider

Taken from www.cookbooks.com/Recipe-Details.aspx?id=273753 (may not work)