Zucchini Relish

Photo: flickr user notphilatall

Ingredients

cup pickling salt

12 cups coarsely ground zucchini (about 12 medium)

2 coarsely ground green bell peppers

2 chopped red bell peppers

4 cups coarsely ground onions

1 teaspoon turmeric

1 teaspoon curry powder

1 teaspoon celery seeds

1 tablespoon cornstarch

1/2 teaspoon pepper

3 cups cider vinegar or white vinegar

4 1/2 cups granulated sugar

Preparation

In large enamel or stainless steel pot, mix pickling salt into zucchini, green and red peppers, and onions. Let stand overnight. Drain and rinse with cold water.

Meanwhile, wash 9 pint jars and fill with hot water until needed. Prepare lids as manufacturer directs.

Mix together turmeric, curry powder, celery seeds, cornstarch, pepper, vinegar and sugar; add to vegetables. Boil 20 minutes.

Ladle hot relish into 1 hot jar at a time, leaving 1/4 inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars.

Process in a boiling-water canner for 10 minutes (15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet). -