Zucchini Pepper Relish

Photo: flickr user notphilatall

Ingredients

10 cups grated zuccini

4 cups chopped onion

2 green peppers grated

5 tablespoons canning salt

2 1/2 cups white vinegar

5 cups sugar

2 teaspoons dry mustard

2 teaspoons celery seed

2 teaspoons turmeric

1 tablespoon cornstarch

1/2 teaspoon freshly-ground black pepper

Preparation

Use only fresh, firm medium-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 minutes.

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