This recipe was clipped from an old newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.
Zucchini Relish
5 T. salt
12 c. zucchini, peeled and grated
4 c. onions, grated
1 large green pepper, grated
1 large red pepper, grated
2 1/2 c. vinegar
6 c. sugar
1 T. dried mustard
1 1/2 T. celery seed
3/4 T. nutmeg
3/4 tsp. turmeric
3/4 T. cornstarch
Put salt over vegetables and mix well. Let stand overnight. Rinse with cold water and drain in collander. In large kettle, mix vinegar, sugar, spices and corn starch. Cook until it starts to thicken. Add grated vegetables and mix well. Cook slowly for 30 minutes. Ladle into hot jars and seal at once.
Before using this recipe, it’s important to read this page [1], the “Safe Canning & Food Preservation” section.