Title: Confetti zucchini relish
 Categories: Condiments, Vegetables
      Yield: 16 Servings
 
MMMMM----------------COUNTRY WOMAN, DATE UNKNOWN---------------------
     10 c  Zucchini, chopped
      4 c  Onion, chopped
      5 tb Salt
      1    Sweet red pepper, chopped
      1    Green pepper, chopped
      3 c  Sugar
      2 tb Cornstarch
      1 tb Turmeric
      2 ts Dry mustard
      2 ts Celery seed
    1/2 ts Pepper
  2 1/2 c  Cider vinegar
 
  Combine zucchini, onion and salt; let stand overnight. Rinse and drain
  well.  Place in a large kettle or Dutch oven along with remaining
  ingredients; cook until mixture thickens, stiring constantly. Do not
  overcook. Pack hot into hot sterilized jars, leaving 1/4 inch
  headspace. Adjust caps.  Process 10 minutes in a boiling water bath.
  Yield: 16 half-pints.
  
  From: Dodie Strobel of Grants Pass, OR
  
  Posted on GEnie Food & Wine RT Dec 04, 1992 by L.SHOGREN1 [NorCal
  Linda]
  
  From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
  71511,2253, GT Cookbook moderator at net/node 004/005