10-12 c. zucchini
2 1/2 c. carrots
2 c. onions
2 red or green peppers
Grind all together. Mix with 5 tablespoons salt. Cover with water and let stand overnight. Wash 2 times in cold water. Drain on colander.
DRESSING:
4 c. sugar
1 tsp. ground mustard
1/2 tsp. black pepper
2 tsp. celery seed
1 tsp. turmeric
2 tsp. cornstarch
2 1/4 c. vinegar
Mix together and cook 8-10 minutes, stirring until thickened and sugar is dissolved. Add relish and when hot, put in sterilized jars and seal.