10 cups zucchini, 4 cups onion, 5 tablespoons salt
Grate (food processor) the above ingredients and let stand overnight. Drain and rinse in the morning. Put in large pan and add:
6 cups of sugar, 2 1/4 cups cider vinegar, 1tsp each of Nutmeg, dry mustard, tumeric, and corn starch, 2 tsp celery seed, 2 tsp cinnamon, 2 red and 2 green peppers finely chopped.
Cook for 30 minutes. Seal hot relish in sterile jars. Follow proper sterile canning methods (see Kerr or Ball website for instructions).
Curtis Jones, President
Botanical Interests, Inc.