Zucchini Relish

5 lg. zucchinis, grated
1 tbs. alum
3 lg. green peppers, diced
ice
5 lg. onions, diced
5 c. vinegar
1 lg. red pepper, diced
5 c. sugar
1/2 c. pickling salt
1 tbs. turmeric
2 tbs. celery seed

Mix all vegetables together and sprinkle with pickling salt and alum. Cover with ice and let
stand 4 hours. Drain and rinse. Combine vinegar, sugar, turmeric, celery seed and boil. Add
vegetables and cook until tender (20-30 min). Pour into jars and seal. Process in cold pack canner for 20 min. Makes 8-10 pints.

My family really enjoys eating this on bratwursts, hotdogs, and I always add a tablespoon or two in my egg salad sandwiches. My husband likes it in his chicken salad sandwiches too.

**If any of you have any large zucchinis that you want to part with, please don't throw them away! I want to make some relish this week but my plant has one of those dwarfism diseases. (Meaning it is the same size now as when I planted it in May!) Let me know if you have any large zucchinis that I can take off your hands. Thanks!