10 c. minced zucchini
1 c. pickling salt
5 c. minced onion
1 c. celery, diced
3 green peppers, diced
2 sweet red peppers, diced
2 tsp. turmeric
1 tbsp. dry mustard
3 tbsp. celery seed
6 c. sugar
5 c. white vinegar
3 tbsp. cornstarch

Combine salt with other vegetables to zucchini. Sit overnight. Drain. Rinse well. Drain in colander. Press down to drain.

Use enamel pot. Combine remaining ingredients and add to vegetables and boil. Reduce heat and boil 20 minutes. Ladle relish into hot sterilized jars and seal with sterilized lids and bands.