2 big zucchini
6 lg. onions
4 green peppers

Grind all the above. Place in strainer and add 5 tablespoons salt. Let stand in refrigerator overnight. Keep pan under it to catch the juices. In the morning, rinse in cold water; strain.

BRINE:

2 1/2 c. white vinegar
4 1/2 c. sugar
1 tbsp. dry mustard
1 dash black pepper
3/4 tsp. nutmeg
3/4 tsp. turmeric
1/2 tsp. celery seed
Dark green food coloring

Bring brine to a boil; add relish and bring to a boil. Lower heat and simmer 30 minutes. Put relish into warmed jars with some of the juices to prevent drying.