from Louise Poirier- thank you!

Makes 3 1-Litre jars

10 cups zucchini cut in cubes
4 cups sliced ​​onions
4 tablespoons of coarse salt (pickling salt)

In a large pot, put these ingredients and let sit overnight and if possible mix from time to time. The ideal is to do it from the morning until two days later.

The next day rinse 3-4 times and drain well. Add the following ingredients:

2 cups of white vinegar
3 to 4 cups of sugar
1 tbsp nutmeg
1 tbsp mustard
1 tbsp of turmeric
1 tbsp cornstarch
1/2 tsp ground black pepper
2 tsp celery salt
1 large green pepper and
1 large red pepper.

Mix well and bring to a boil. Reduce heat and simmer 30 to 45 minutes.
Remove some juice if you find it too thin. Grind with a hand mixer. Put hot relish into sterilized jars.

You can also grate the zucchini and finely chop the onions before the initial salting, and continue the recipe in the same way.

To preserve, can in a hot water bath for 10 minutes.