10 cups grated zucchini 4 cups grated onions 5 tablespoons salt 2 1/4 cups white vinegar 4 1/2 cups white sugar 1 tablespoon nutmeg 1 tablespoon dry mustard 1 tablespoon turmeric 1 tablespoon cornstarch 1/2 teaspoon freshly ground black pepper 2 teaspoons celery salt 2 red bell peppers, finely chopped
In a large mixing bowl, stir together zucchini, onions, and salt, and let stand overnight.
In the morning, rinse and drain the zucchini and onions through a sieve. Add all the ingredients to a large preserving kettle, stirring to blend. Bring to a boil, reduce the heat, and let the relish simmer for about 1 hour, until the mixture thickens.
Ladle immediately into sterilized pint jars. Seat at once. Store in a cool place.
19 calories, 0 grams fat, 5 grams carbohydrates, 0 grams proteinper tablespoon. This recipe is low in fat.