Ingredients

• 10 small zucchini , ends trimmed
• 4 onions , peeled
• 1 red bell pepper , stemmed and seeded
• 3 tablespoons salt
• 4 cups white sugar
• 2.25 cups vinegar
• 1 teaspoon celery seed
• 1 teaspoon ground turmeric
• 0.25 cups cornstarch
• 12 halfs pint canning jars with lids and rings

Instructions

1. 1 Run zucchini, onions, and red bell pepper through a meat grinder. Transfer to a large bowl; season with salt. Refrigerate at least 10 hours or overnight.
2. 2 Bring zucchini mixture, sugar, vinegar, celery seed, and turmeric to a boil in a large pot, stirring constantly, 15 to 20 minutes. Stir in cornstarch. Continue to boil until thickened, about 5 more minutes.
3. 3 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack relish into hot, sterilized jars, filling to within ¼ inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
5. 5 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition per serving