10 c. zucchini, unpeeled (about 2 lg.)
4 c. onions
2 c. celery
2 c. carrots
2 c. or more cucumbers, unpeeled
2 peppers (1 red, 1 green)

Grind all 5 ingredients, then add 5 tablespoons canning salt, let stand overnight. Drain and rinse in cold water. Drain again and be sure all water is off or relish with be thin.

Add: 3 tbsp. cornstarch 4 to 6 c. sugar (more or less) 1/2 tsp. pepper 1 tbsp. turmeric 2 tbsp. celery seed 2 tbsp. mustard seed

Cook 30 minutes, stir often while cooking. Seal in hot jars, processing in boiling water bath 10 minutes. Makes 6 or 7 pints.