Zucchini Relish

Once you taste this relish on your lowly cheese sandwich,
you will require it every time!

6 large zucchini (not Iowa farm grandeés - just 1 1/2" - 2" diameter ones)
3 - 4 green peppers
4 large onions

Grind the veggies in a food grinder. Dump into a colander and allow to drain for about half an hour.

In a large, non-reactive pan, combine ~

3 c. sugar
2 1/2 c. white vinegar
2 tsp. tumeric
2 tsp. celery seed

Boil for three minutes, then dump in the zucchini. When it returns to a boil, reduce heat to simmer and allow to cook, stirring occassionally, for 15 minutes.

Fill hot jars with relish following proper water bath canning procedures. Process for 10 minutes. Flavor improves, as with all pickles, after a week or two.
Makes about 6 - 10 pints, depending on size of the zucchini.