10 c. ground zucchini
4 1/2 c. ground onions
3 green peppers, ground
2 red peppers, ground
1 c. salt

Syrup:

2 1/2 c. vinegar
5 c. sugar
2 tbsp. celery seed
3 tbsp. cornstarch
1 tsp. ground turmeric

Combine first 5 ingredients and set overnight. Rinse twice with cold water and drain well.

Mix syrup ingredients together. Add to relish and mix well. Cook 15 minutes in a rolling boil. Seal in hot jars.

Makes 8 to 10 pints.