Zucchini Relish

I came across my zucchini relish recipe (that's what started me thinking about zucchini), and I decided to share it in case anyone needs it. It's very good.

Zucchini Relish

4 to 4-1/2 pounds zucchini squash
2 medium onions
1 sweet red pepper
2 tbsp. salt
2 cups sugar
1 cup vinegar
1 cup water
2 tsp celery seed
1 tsp ground turmeric
1 tsp ground nutmeg

Cut up vegetables and grind coarsely. Add salt. Cover and refrigerate overnight. Rinse in cold water and drain well. In 4 to 5 quart saucepan, combine vegetables with sugar, vinegar, water, celery seed, turmeric, and nutmeg. Bring to a boil; cover and simmer for 10 minutes, stirring often. Prepare lids according to manufacturer's instructions. Ladle hot zucchini mixture into clean, hot jars, leaing 1/2 inch headspace. Wipe jar rims and adjust lids. Process 15 minutes in a boiling water bath (15 minutes after the water begins to boil.) Makes 4 pints.