DISCLAIMER: This is a 2 day recipe.

I love Outhere magazine published by Tractor Supply Company. This is another zucchini recipe from a Summer issue published about 3 or 4 years ago. It was submitted by Debbie Moyer of Auburn, PA. It is so good. I believe that I will never buy sweet hotdog relish again.

10 cups grated/shredded Zucchini, unpeeled
4 cups Onion, diced
¼ cup Salt
5 cups Sugar
2 ¼ cups White Vinegar
1 tablespoon Celery Seeds
1 tablespoon ground Tumeric
1 tablespoon Black Pepper

Combine the first 3 ingredients in a large bowl or Tupperware. Refrigerate at least 8 hours or overnight.
Transfer the zucchini/onion mix to a colander and rinse with cold, drain well, press water out by hand and you could press between paper towels.
Combine the zucchini mixture with the remaining ingredients in a large dutch oven. Bring to a boil over medium high heat. Reduce to medium and simmer for 30 minutes.
Pack the hot mixture into hot sterilized jars. Fill to ½ headspace. Remove any bubbles. Wipe the rim clean. Cover with lids and screw bands onto jar finger tight.
Process in boiling water bath for 15 minutes. Gives about 5 pints.