Zucchini Relish

10 cups grated zucchini, skin left on
4 cups white onion, chopped fine
2 large green bell peppers, chopped
3/4 cup jalapeño peppers, chopped

Mix together in a large bowl. Sprinkle 3 tablespoons coarse salt over mixture. Refrigerate and let stand overnight.
Remove from refrigerator and rinse twice with cold water, drain.
In a large kettle add:

4 cups sugar
2 1/2 cups white vinegar
1 1/2 teaspoon celery seed
1 teaspoon black pepper
1/2 teaspoon nutmeg
1 teaspoon turmeric

Bring to a boil, add zucchini mixture and simmer for 20 minutes.
Pour into hot pint jars, add lids, hot water bath for 10 minutes.
Makes 5 pints