Recipe for Zucchini Relish

If there would be one vegetable that most gardens seem to produce the most of it would be zucchini. Because we decided to plant the stuff, it's fun (?) finding ways to use it up and re-distribute it to family and friends. These recipes are happily contributed by my mother-in-law who passed them to me. What happens to most recipes is that each one of us gets the basic recipe and "tweaks" it so it's something we would like, however, because my husband grew up eating this I know it's something he likes.

For this recipe you will need: (all things approximate and according to taste) 10 cups finely chopped or grated zucchini, 4 cups chopped onions, 5 Tbsp. salt, 2 1/4 cups vinegar, 6 cups sugar, 2 tsp. celery seed, 2 tsp. ground tumeric, 1 tsp. dry mustard, 1 red pepper, chopped fine; 1 green pepper, chopped fine. Mix the zucchini, onions, and salt and let stand overnight then drain and rinse. Add the vinegar, sugar, celery seed, tumeric, mustard, red pepper and green pepper. Cook together for 30 minutes. Seal in jars while hot according to waterbath or pressure cooker directions. This makes 9 to 10 pints.

Another zucchini relish: 10 cups ground zucchini; 4 cups onions, 2 green peppers, 2 red peppers, 5 Tbsp. salt, 1 Tbsp. dry mustard, 1 Tbsp. cornstarch, 1 tsp. black pepper, 2 tsp. celery seed, 1 Tbsp. tumeric, 5 c. sugar, 2 1/2 cups vinegar. Grind squash, onions and peppers together; add 5 Tbsp. salt, mix together and let stand overnight. Drain off liquid in morning; add dry mustard, cornstarch, black pepper, celery seed, tumeric, sugar and vinegar. Simmer in 350 degree oven for 30 minutes. Seal in jars according to instruction in waterbath or pressure cooker cookbooks.