Zucchini Relish

• 10 c. coarsely ground zucchini, including the peel
• 4 c. ground onions
• 2 large green peppers, chopped into small pieces
• 1 small red pepper, chopped into small pieces
• 5 Tbsp. canning salt
• 2 1/4 c. dark vinegar
• 6 c. sugar
• 1 tsp. turmeric
• 2 tsp. celery seed
• 1 Tbsp. mustard (dry)
• 2 Tbsp. mustard seed
• 2 Tbsp. cornstarch

1. Combine the ground zucchini, peppers and onions.
2. Add salt and let stand overnight.
3. In the morning, drain and rinse with cold water.
4. Let stand to drain while mixing together in a large cooking kettle the sugar, vinegar, spices and cornstarch.
5. Mix well, then add zucchini, peppers and onions.
6. Cook for 1/2 hour, stirring the mixture every so often.
7. Put into hot jars and seal. This amount makes about 6 pints.

ground zucchini, ground onions, green peppers, red pepper, canning salt, dark vinegar, sugar, turmeric, celery, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1077458 (may not work)