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Alice's Zucchini Relish

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By Diana Rattray, About.com Guide

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Ingredients:

10 cups chopped zucchini
2 cups chopped onion
5 tablespoons canning salt
2 tablespoons cornstarch
3 sweet green peppers, chopped
3 sweet red peppers, chopped
1 small hot pepper, chopped
1 tablespoon nutmeg
1/2 teaspoon black pepper
2 tablespoons celery seed
1 tablespoon turmeric
6 cups sugar, see note*
2 1/2 cups cider vinegar

Preparation:

Place chopped zucchini and onions in a large pan. Sprinkle salt over them and let stand overnight. The next day, rinse these ingredients well. Stir in all the rest of the ingredients and cook for 30 minutes. Ladle mixture into prepared canning jars and process in canner as jelly jar instructions
direct. Makes about ten 1/2-pint jelly jars.
*You may use 3 cups white sugar and 3 cups brown sugar for a darker relish. Home Canning Basics

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