Ingredients

• 10 cups chopped zucchini
• 4 cups chopped onion
• 1 red bell pepper , chopped
• 1 yellow bell pepper , chopped
• 0.25 cups kosher salt
• 4 cups white sugar
• 2.5 cups cider vinegar
• 1 tablespoon cornstarch
• 2 teaspoons celery seed
• 1 teaspoon ground turmeric

Instructions

1. 1 Toss zucchini, onion, and bell peppers with kosher salt in a large bowl until well combined. Allow vegetables to rest for 8 hours.
2. 2 Rinse and drain vegetables thoroughly; transfer to a large pot. Add sugar, cider vinegar, cornstarch, celery seed, and turmeric. Cook over medium heat until thickened, about 50 minutes.
3. 3 When zucchini mixture is almost finished cooking, inspect 6 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for at least 5 minutes. Wash new, unused lids and rings in warm soapy water.
4. 4 Pack zucchini mixture into the hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or a 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 the lids and screw the rings on tightly.
5. 5 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 boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 30 minutes.
6. 6 Remove the jars from the stockpot and let rest on a wood or cloth-covered surface, several inches apart, until cool. 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