Zucchini Relish - cooking recipe

Ingredients

2 1/2 qt. shredded de-seeded and unpared zucchini
3 c. shredded fresh onions
5 Tbsp. salt
2 1/2 c. white or cider vinegar
5 c. sugar
1 Tbsp. freshly grated nutmeg
1 Tbsp. mustard powder
1 Tbsp. turmeric
1 Tbsp. cornstarch
1/8 tsp. red (cayenne) pepper
1 green bell pepper, chopped
1 red bell pepper, chopped

Preparation

In a large bowl, combine zucchini and onions.
Sprinkle with salt; let stand overnight.
The next day, put 6 (1-pint) or 12 (1/2-pint) canning jars with rings and lids into a large pot of water.
Bring to a simmer.
Drain zucchini and onions.
Rinse in cold water; drain.