Squash Relish

Recipe from Ruth Bliss, a friend of Jack and Honey Butler's

1 large zucchini, seeded and coarsely chopped (12 cups).
1 cup coarsely chopped onion
5 Tbl Sea Salt
Combine above and let stand overnight.

Drain and rinse with cold water.  Add 1 green pepper and 1 red pepper, chopped.

In a large pot, mix and cook till mixture begins to thicken, the following:
2 1/2 c vinegar
6 c sugar
1 Tbl dry mustard
3/4 tsp nutmeg
3/4 tsp turmeric
3/4 tsp corn starch
1/2 tsp celery seed
1/2 tsp black pepper

Add squash and peppers to mixture in pot.  Cook 20 - 30 minutes - will get a little thing.
Seal in sterile, heated pint jars.