ZUCCHINI RELISH Dawn Lindsay

10 cups zucchini

4 cups onions

5 tablespoons salt

1-1/2 cups vinegar

1 teaspoon turmeric

1 teaspoon ground mustard

1 teaspoon celery seed

1 teaspoon pepper

5 cups sugar

4 tablespoons cornstarch

1 red and 1 green bell pepper finely chopped.

Grind the zucchini and onions and sprinkle with the salt and covering with ice. Allow to stand overnight in the refrigerator.

Next morning drain and rinse the zucchini and onion with cold water. Put in large pot, then add vinegar, turmeric, ground mustard, celery seed, pepper, sugar, cornstarch, red and green bell peppers.

Cook 30 minutes and seal in jars.