Squash Relish
10 c. zucchini and yellow
squash (equal)

4 c. onions

2 green sweet peppers

2 red sweet peppers

1 tsp. turmeric

1 tsp. nutmeg

1 tsp. celery seed

1/2 tsp. pepper

2 tsp. cornstarch

2 1/2 c. vinegar

4 1/2 c. sugar
Chop coarsely and add 1/2 cup canning salt.  Place in large bowl, cover and let
stand overnight.  Next day, drain and rinse in cold water.  

Then add:

1 tsp. turmeric
1 tsp. nutmeg
1 tsp. celery seed
1/2 tsp. pepper
2 tsp. cornstarch
2 1/2 c. vinegar
4 1/2 c. sugar

Bring to boil, let boil 20 minutes.  Put in sterile jars and seal.  Hot water bath for
5 minutes.  Makes 6 pints.
Directions
Ingredients