10 cups zucchini squash
4 cups onions
5 tbsp. salt
3-4 or more red and green peppers

Chop vegetables or put in coarse grater. Put in a large bowl. Add salt and let stand overnight. Rinse in cold water. Drain.

Put in kettle and add:

1 quart vinegar
1 cup water
2 cups sugar
1 tbsp. nutmeg or mace
1 tbsp. turmeric
2 tbsp. celery seed
2 tbsp. cornstarch
1/2 tsp. pepper

Cook for 30 minutes. Seal in sterilized jars.

Note: No processing is necessary according to the original recipe. But current guidelines from the USDA indicate that the relish should be processed in a boiling water bath canner for 10 minutes.