10 c. ground zucchini
4 c. ground onion
2 sweet red peppers, ground
5 tbsp. salt

Mix together and let stand overnight. 6 c. sugar 2 tbsp. cornstarch 1/2 tsp. pepper 1 tbsp. nutmeg 2 tbsp. celery seed

Remove seed pulp from zucchini; grind zucchini, pepper and onion. Add salt and let sit overnight. Drain, rinse in cold water and drain again. it is important to remove all water possible.

Add remaining ingredients. Cook in a large kettle for 30 minutes. Stir often and adjust heat to keep relish from burning. Pour into canning jars while hot. Process 10 minutes in boiling water bath.

Note: This is a great way to get rid of those oversized squash that you can't bear to throw away. Just be sure to remove seeds.