Zucchini Relish

• 10 c. zucchini, sliced
• 1 c. chopped green bell pepper
• 2 large ripe tomatoes
• 3 pods hot peppers
• 2 1/2 c. white vinegar
• 1 tsp. nutmeg
• 1 1/2 tsp. dry mustard
• 1 Tbsp. cornstarch
• 5 medium onions
• 1 (8 oz.) pimientos
• 2 stalks celery (no tops)
• 1/2 c. canning salt
• 5 c. sugar
• 2 1/2 tsp. celery seed or flakes
• 3 tsp. black pepper

1. Soak sliced zucchini overnight (do not peel). Grind bell pepper, pimientos, tomatoes, celery and hot peppers coarsely.
2. Add canning salt and stir well. Cover and let set overnight.
3. Drain and rinse well in cold water.
4. Add remaining ingredients, stirring well.
5. Cook for 45 minutes, stirring constantly.
6. Pack in hot jars and seal.
7. If needed, add water (about 1 cup).

zucchini, green bell pepper, tomatoes, peppers, white vinegar, nutmeg, dry mustard, cornstarch, onions, pimientos, stalks celery, canning salt, sugar, celery, black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=659662 (may not work)