Christina's Zucchini Relish

4-41/2 lbs (about 10 cups, grated) 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; grind in food chopper, using coarse blade.

Add salt.

Cover; refrigerate overnight.

Rinse in cold water.  Drain well.

In 4-5 qt. kettle combine vegetable mixture, sugar, vinegar, water, celery seed, turmeric, nutmeg, and 1/8 tsp pepper.

Bring to boil.  Cover; boil gently for 10 minutes; stir often.

Ladle hot mixture into hot, clean pint jars; leave ½ inch headspace.

Prepare lids according to manufacturer’s directions.

Wipe jar rim.

Adjust lid. Process jars in a steam canner or boiling water bath 15 minutes (start timing when steam comes out of vents or water returns to boil).

Makes 4 pints.