Zucchini Relish - cooking recipe

Ingredients

5 c. grated zucchini
2 c. grated onions
6 1/2 tsp. salt
1 1/4 c. white vinegar
2 1/4 c. sugar
2 tsp. nutmeg
2 tsp. dry mustard
1 1/2 tsp. turmeric
1 1/2 tsp. cornstarch
1/4 tsp. ground black pepper
1 tsp. celery salt
1 c. diced (1/8-inch) green pepper
1 c. diced (1/8-inch) red pepper

Preparation

Place zucchini, onions and salt in a large bowl.
Mix the ingredients well and cover.
Refrigerate overnight.
The next day, place mixture in a fine sieve; drain well, rinse under cold water and drain again for 1 hour.
Place zucchini mixture in heavy soup pot with remaining ingredients.
Bring to a boil; simmer, stirring occasionally, for 30 minutes.
Cool to room temperature and refrigerate, covered.
Will keep for up to 3 to 4 weeks.
Yield: 5 cups.
Good on hot dogs and sandwiches.