10 c. zucchini, minced
1 c. pickling salt
5 c. onion, minced
1 c. celery, diced
3 green peppers, diced
2 sweet red peppers, diced
2 tsp. turmeric
1 tbsp. dry mustard
3 tbsp. celery seed
6 c. sugar
5 c. white vinegar
3 tbsp. cornstarch

Prepare zucchini, combine with salt and other vegetables. Allow mixture to stand overnight. Drain; rinse thoroughly and drain again in a colander. Press bowl down on top of vegetable mixture to force out as much liquid as possible.

In a large enamel pot, combine remaining ingredients; add vegetables and bring to a rolling boil. Reduce heat and boil gently 20 minutes. (May be boiled longer to make a thicker relish.) Ladle relish into hot sterilized jars and seal. Makes 8 pints.