Zucchini Relish

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

Directions:
- 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.