Ingredients

• 12 cups shredded unpeeled zucchini
• 4 cups chopped onion
• 5 tablespoons canning salt
• 6 cups white sugar
• 2.5 cups white vinegar
• 1 red bell pepper , chopped
• 1 green bell pepper , chopped
• 1 tablespoon cornstarch
• 1.5 teaspoons celery seed
• 0.75 teaspoons ground nutmeg
• 0.75 teaspoons ground turmeric
• 0.5 teaspoons ground black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Place zucchini and onion in a large, non-metallic bowl; sprinkle salt on top. Use your hands to evenly mix salt with zucchini. Cover and refrigerate overnight.
3. 3 Drain zucchini in a colander and rinse well with cool water. Squeeze out excess water; set zucchini aside.
4. 4 Place sugar, vinegar, red and green bell pepper, and cornstarch into a large pot. Add celery seed, nutmeg, turmeric, and black pepper. Stir to combine, then add drained zucchini. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer 30 minutes.
5. 5 Meanwhile, sterilize seven 1-pint jars and lids. Pack relish into sterilized jars, filling to within 1/4 inch of the top. Screw on the lids.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into the pot using a holder. Leave a 2-inch space between jars. Pour in more boiling water if necessary, until the tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
7. 7 Remove jars from the pot and place on a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that seal is tight (lid does not move up or down at all).

Nutrition per serving