3 c. sliced zucchini, quartered
3 c. chopped celery
3 c. chopped sweet red pepper
3 c. fresh corn kernels
1/4 c. salt
3 c. cider vinegar
1 c. water
1 1/4 c. sugar
1/4 c. instant minced onion
1 tbsp. celery seed
2 tbsp. turmeric
1 tbsp. allspice

In large bowl, mix zucchini, celery, red peppers, corn, and salt. Cover and refrigerate 12 to 18 hours. Drain vegetables in sieve, pressing out liquid with the back of spoon. In large saucepan, combine vinegar, water, sugar, onion, celery seed, and turmeric. Tie allspice in cheese-cloth and add to saucepan. Bring to a boil. Reduce heat and simmer, covered, for 10 minutes. Add vegetables. Bring to a boil. Boil 1 minute. Remove cheese-cloth. Immediately pack into hot canning jars, leaving 1/4 inch head space. Adjust caps. Process according to directions for 10 minutes. Cool. Check seals. Remove bands before storing. Instead of processing, zucchini and corn relish can be refrigerated or frozen in tightly covered containers. Makes 2 pints.