Zucchini Relish


10 c. zucchini (approx. 4 lg.)
4 c. onion
1 sweet red pepper
1 green pepper
5 tbs. salt
2 1/2 c. vinegar
4 c. sugar
1 tsp. Nutmeg
1 tbs. dry mustard
1 tbs. tumeric
1 1/2 tbs. black pepper
1 tbs. cornstarch

Grind zucchini, onion, red pepper and green pepper.
Add salt and let stand 8 hours or overnight.
Wash and drain well in colander.

Measure into pan: vinegar, sugar, nutmeg, dry mustard,
tumeric, celery seeds, black pepper.
Bring to boil and add zucchini mixture.
Cook for 20 min.; add cornstarch. Cook 10 min.
Pour into hot jars and seal. Yield: 3 1/2 pts.