10 c. zucchini squash, peeled
4 c. onions
5 tbsp. salt
2 1/4 c. cider vinegar
6 c. sugar
1 tbsp. nutmeg
1 tbsp. turmeric
2 tbsp. cornstarch
1/2 tsp. pepper
2 tbsp. celery seed

Grind the zucchini and onions; add salt. let stand overnight. Drain and rinse in cold water; drain again. Be sure all water is off or relish will be thin. Add remaining ingredients and cook 30 minutes. Seal. (Watch and stir often while cooking.) Red and green peppers may be added for coloring.