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ZUCCHINI RELISH 10 c. zucchini 4 c. onions 2 each red and green peppers or 4 green ones Grind or chop finely. Combine these in a large enamel, stainless steel or plastic bowl. Mix in 1/2 cup pickling salt or kosher salt. Let stand for 12 hours. Drain, rinse well and drain again. Bring to a boil: 2 1/2 c. cider vinegar 4 c. sugar 2 Tbsp. celery seed 2 1/2 tsp. mustard seed 2 tsp. turmeric powder 1 Tbsp. nutmeg Mix with the zucchini mixture and let stand 2 hours. Bring to a boil and add 4 tablespoons cornstarch dissolved in 1/2 cup vinegar. Simmer for 20 minutes. Pour into hot, sterilized canning jars; top with hot, sterilized canning lids. This "hot dog" relish is the best I've ever tasted. No one can believe that is is made with zucchini squash instead of cucumbers. Makes about 6 pints. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!