zucchini relish with sweet peppers

Ingredients

• Servings: 6
• 10 cups chopped zucchini
• 4 cups chopped onion
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1/4 cup kosher salt
• 4 cups white sugar
• 2 1/2 cups vinegar
• 1 tablespoon cornstarch
• 2 teaspoons celery seed
• 1 teaspoon ground turmeric
• 6 half pint canning jars with lids and rings

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 25 mins

Ready Time: 10 hrs 45 mins


• toss zucchini, onion, red bell pepper, and yellow bell pepper with kosher salt in a large bowl. allow vegetables to rest for 8 hours; rinse and drain vegetables thoroughly.
• heat vegetables, sugar, vinegar, cornstarch, celery seed, and turmeric over medium heat until thickened, about 50 minutes.
• sterilize the jars and lids in boiling water for at least 5 minutes. pack the zucchini mixture into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air . wipe the rims of the jars with a moist paper towel to remove any food residue. top with lids, and screw on rings.
• place a rack in the bottom of a large stockpot and fill halfway with water. bring to a boil over high heat, then carefully lower the jars into the pot using a holder. leave a 2-inch space between the jars. pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. bring the water to a full boil, cover the pot, and process for 30 minutes.
• remove the jars from the stockpot and place a cloth-covered or wood surface, several inches apart, until cool. once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).