Zucchini Relish - cooking recipe

Ingredients

5 c. grated zucchini
2 c. grated onions
6 1/2 tsp. salt
1 c. diced green pepper
1 c. red pepper, diced
2 1/4 c. sugar
1 1/4 c. white vinegar
2 tsp. nutmeg
2 tsp. dry mustard
1 1/2 tsp. turmeric
1 1/2 tsp. cornstarch
1 tsp. celery salt
1/4 tsp. black pepper

Preparation

Place zucchini, onions and salt in a large bowl; mix well and cover.
Refrigerate overnight.
The next day, place mixture in a fine strainer.
Drain well, rinse under cold water and drain again for 1 hour.
Place mixture in a heavy pot with remaining ingredients.
Bring to a boil and simmer, stirring occasionally, 30 minutes.
Cool completely and store, covered, in the refrigerator for up to 4 weeks.
Or sterilize 3 or 4 pint-size canning jars in boiling water for 10 minutes.
Carefully remove jars with tongs.
Let rest until relish comes to room temperature. Store in cool, dark place for up to 6 months.