Zucchini Relish

• 10 c. zucchini
• 2 red bell peppers
• 2 green bell peppers
• 4 c. onions, chopped
• 5 Tbsp. salt (canning)
• 1 tsp. turmeric
• 1 tsp. nutmeg
• 1 tsp. celery seed
• 1/2 tsp. black pepper
• 1 Tbsp. cornstarch
• 2 1/2 c. vinegar
• 4 1/2 c. sugar

1. Grind zucchini to make 10 cups.
2. Combine with ground peppers and onions.
3. Sprinkle salt over vegetables.
4. Let stand overnight in fridge.
5. The next morning, rinse in cold water; press out.
6. Add turmeric, nutmeg, celery, pepper, cornstarch, vinegar and sugar to vegetables.
7. Cook gently 20 to 30 minutes.
8. Pour into hot sterilized jars and seal immediately.
9. Put in water bath to seal lid for 30 minutes.
10. Makes 8 pints.

zucchini, red bell peppers, green bell peppers, onions, salt, turmeric, nutmeg, celery, black pepper, cornstarch, vinegar, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=913309 (may not work)