4 or 5 lb. zucchini (about)
6 med. onions
1/3 c. salt
6 c. sugar
3 1/2 c. vinegar
1 sweet red pepper, chopped
1 green pepper, chopped
1 tbsp. cornstarch
1 tbsp. turmeric
1 tbsp. nutmeg
1 tbsp. dry mustard
2 tsp. celery seed

Grind zucchini (yield--10 cups). Grind onion. Mix together with salt and let stand several hours or overnight. Rinse with cold water and drain.

In large kettle, combine remaining ingredients. Add zucchini and onion. Heat to boiling. Reduce heat and simmer 30 minutes. Pack relish into clean, hot pint jars within 1/2 inch of each jar's top. Wipe off tops and threads of jars. Put on prepared lids and seal. Process in boiling water bath for 10 minutes. Makes 6 pints.