Zucchini Relish

• 10 cups finely chopped zucchini
• 4 cups finely chopped onion
• 3 green bell peppers
• 1 red bell pepper
• 1/4 cup salt
• 2 1/4 cups vinegar
• 4 1/2 cups sugar
• 1 tbsp nutmeg
• 1 1/2 tsp black pepper
• 1 tsp turmeric
• 2 tbsp cornstarch

1. Put the zucchini, onions, and both peppers through a grinder (you can use a processor,  but use the bigger shredding disc)
2. Sprinkle with 1/4 cup salt and allow to stand overnight in a cheesecloth suspended over a cup (this will produce liquid that you will squeeze gently out the next morning)
3. Rinse with cold water thoroughly to knock down the salt
4. Add the vinegar, sugar, nutmeg, pepper, turmeric, and cornstarch together and cook in a pot, stirring constantly over medium heat for 4-5 minutes until somewhat thickened.
5. Seal in prepared canning jars and can using the hot water bath method.

This is very good as a sandwich spread.