This zucchini relish is a nice condiment for summer barbecues, outdoors or in.

It works wonderfully as a hot dog or hamburger relish, but try it on grilled beef or chicken too.

You can also use it in place of cucumber relish in meat salads like ham salad or corned beef salad, mixed with a bit of mayonnaise.

See the notes below about removing the excess seeds before chopping the zucchini.

Prep time: 4 hours, 20 minutes Cook time: 20 minutes

Ingredients:
6 pounds of zucchini (seeds removed - see Note below)
3 - 4 onions
few carrots
1 red pepper
1 green pepper
3 - 4 celery stalks
3 tablespoons coarse salt
4 cups cider vinegar
1 tablespoon turmeric
2 tablespoons mustard seed
1 tablespoon celery seeds
6 cups sugar
3 tablespoons cornstarch

Directions:
Put the vegetables through a food processor. Add the coarse salt and let it stand for 4-6 hours. Drain the mixture.

Boil the cider vinegar, turmeric, mustard seed, celery seed and sugar along with the ground vegetable mixture. Thicken with the cornstarch mixed with a little vinegar.

Bottle and seal while hot.

• If your zucchini are small you won't have to remove the seeds, but if they are those huge babies fresh from the garden, the middle will probably be too seedy. Just scoop or cut out the middle, seedy section and chop the rest.
• The new recommendation from health officials is that this recipe should be boiled in a boiling water canner for 30 minutes. Just follow the directions on your canner.