Recipe - Zuccini Relish

10 cup Zuccini; grated
4 cup Onion; chopped
2 Green Peppers; grated
5 tablespoon Canning Salt
2 One half cup White Vinegar
5 cup Sugar
2 teaspoon Dry Mustard
2 teaspoon Celery seed
2 teaspoon Turmeric
1 tablespoon Cornstarch
One half teaspoon Pepper

Use only fresh, firm med sized zuccini. Wash and dry, but do not peel.
Grate removing large seeds. Mix zuccini, onions, green pepper and canning
salt. Let sit overnight.

Drain and rinse mixture in cold water. Put mixture in large kettel. Add
vinegar and remaining ingredients.
Bring to a rolling boil. Cook for 10 min.

Pack in hot sterilized pint jars. Cover with sterilized lids and hotwater
process for 20 minutes.
Ready to eat right away, but it's better if it ages a few days.

From DEEANNE's recipe files