10 cups unpeeled zucchini, chopped fine

2-3 large onions, chopped fine

1-2 red bell peppers, chopped fine

4 celery stalks, chopped fine

5 tablespoons pickling salt

3 cups white vinegar

4 cups white sugar

1 teaspoon mustard powder

1 teaspoon celery seed

1 teaspoon turmeric

(Optional: 1/4 tsp. anise seed)

Mix together onion, zucchini and salt. Cover and let stand overnight in fridge. Drain the vegetables (rinse to remove more salt, if desired). Place in large pot with all remaining ingredients. Bring to a boil at medium-high heat, stirring occasionally. Lower heat and simmer for about 3 more minutes. Place in sterile jars and process according to manufacturer’s directions, at least 10 minutes in boiling water bath.

Dan says: “This is my grandmother’s favorite relish. She liked it so much she started making it herself at age 94.”