Ingredients:
10 cups chopped zucchini 2 cups chopped onion 5 teaspoons salt 1 teaspoon dry mustard 2 teaspoons celery seeds 2 teaspoons black pepper 1 tablespoon nutmeg 2 tablespoons tumeric 1 tablespoon chopped fresh parsley 2 tablespoons cornstarch 2-1/4 cups cider vinegar 3-1/4 cups sugar

Instructions:
Mix the zucchini with the onion and salt and let set overnight in a glass or crockery bowl. Pour off the liquid and rinse and drain again with cold water. Use another bowl in which to mix the other ingredients, through the cornstarch. Use a cooking pot and load it with the drained zucchini, the seasonings and then stir in the vinegar and sugar. Mix very well. Bring to a low boil for about five minutes. Fill sterilized jars with the boiling mixture to within a quarter-inch of the top of each jar. Screw on the sterilized lids and you’ll have yourself some zucchini relish. It always makes a nice gift if you can’t stand to eat zucchini.