Zucchini Relish

Zucchini Relish

8 c. finely chopped zucchini (about 3 lb) 

2 c. finely chopped onions 

1 c. finely chopped red pepper 

1/2 c. finely chopped green pepper 

1/4 c. pickling salt 

2 1/2 c. granulated sugar 

1 1/2 c. white vinegar 

1 1/2 tsp. dry mustard 

1 tsp. celery seeds 

1/2 tsp. coarsely ground black pepper 

1/2 tsp. turmeric 

2 tsp. corn starch 

1 Tbsp. water 

In large bowl, combine chopped vegetables and sprinkle with pickling salt. Stir to distribute salt through the vegetables. Let stand 1-2 hours, stirring periodically.  Drain.  Rinse thoroughly under cold, running water then drain again. 

In a large, heavy saucepan combine sugar, vinegar, mustard, celery seed, black pepper and turmeric.  Bring to a boil, add drained vegetables and return to boil, stirring often.  Simmer relish, uncovered, for 25 minutes. 

In a small bowl, stir together cornstarch and water.  Mix into relish.  Cook, stirring constantly, for 5 minutes or until clear. 

Pour into hot, sterilized canning jars, leaving 1/8" headspace.  Seal.  Store in cool, dry, dark place. 

Makes 4 - 500 mL jars.