10 c. zucchini (chopped)
4 c. onion (chopped)
3 red peppers (chopped)
3 green peppers (chopped)
5 1/2 c. sugar (I cut to 4 1/2 c.)
1 tbsp. dry mustard
1 tbsp. turmeric
5 tbsp. salt
1 tbsp. cornstarch
2 tsp. celery salt
2 tsp. mustard seed
1 tsp. pepper

Chop all ingredients. Add 5 tablespoons salt. Let set overnight. Rinse in cold water. Mix spices together. Add zucchini and onions and pepper. Add 2 1/2 cups vinegar. Cook 35 minutes. Put in jar. Makes about 2 quarts relish. Delicious!