10 c. ground zucchini
4 c. ground onions
1 lg. red pepper, ground
1 lg. green pepper, ground

SYRUP:

1 tsp. ground nutmeg
1 tsp. turmeric
1 tsp. dry mustard
1 tsp. celery seed
1 tbsp. cornstarch
5 c. sugar
2 1/4 c. vinegar

Set zucchini, onions and peppers in 5 tablespoons salt overnight. Drain. Rinse well in clear water. Combine ingredients for syrup and warm until sugar is melted. Add to relish, bring to boil. Boil 15 to 20 minutes. Jar. Makes 6 to 7 pints.