Cyd’s one large golden zucchini yielded 2 quarts or 8 cups of cored, diced squash. Did I mention it was a very large squash? Adding an assortment of sweet and hot (not crazy hot, but spicy) peppers from Shan and Mimi along with a couple of purchased bells thanks to Marina, we had 4 cups or 1 quart of peppers. I diced some purchased celery along with Co-op green tomatoes for the last quart. With a total of 4 quarts of chopped vegetables in the pot, I added 2 cups of water, 2 cups of vinegar, 2 1/2 cups of sugar, and spices. 1 1/2 teaspoons of salt, a teaspoon of mustard seeds, and a teaspoon of turmeric were stirred in and the mixture brought to a boil. The canner was brought up to a boil, and after about 40 minutes the vegetables were tender and infused with the cooking liquid. Jars were processed for 10 minutes. This is a classic relish with a flavor that may bring up memories. My grandmother’s Iowa garden yielded her produce, and she was an avid preserver. This tastes like her pickles, with the combination of sweet and sour as well as a little crunch.