10 c. zucchini
4 c. onions
2 peppers, green and red
5 tbsp. iodized salt

Measure after grinding. Drain and rinse in the morning (don't squeeze but put in a strainer and let drain).

Make syrup and boil 1 minute the following:

2 1/4 c. white vinegar
5 c. white sugar (can use 4 cups)
1 tbsp. of each (dry mustard, tumeric and corn starch)
2 tsp. celery seed
2 tsp. mustard seed
2 tsp. ground black pepper

Mix all together, add zucchini mixture, cook 30 minutes. Pack in sterilized pint jars and seal. Makes 8 pints or relish.