Confetti Zucchini Relish

Ingredients

1,300 gr zucchini
475 gr onion
40 gr salt
1 sweet pepper
1 green pepper
600 gr sugar
16 gr cornstarch
8 gr turmeric
10 ml dry mustard
4 gr celery seed
1 gr pepper
600 ml cider vinegar

Instructions

Combine zucchini, onion and salt; let stand overnight. Rinse and drain well. Place in a large kettle or Dutch oven along with remaining ingredients; cook until mixture thickens, stiring constantly. Do not overcook. Pack hot into hot sterilized jars, leaving 1 cm headspace. Adjust caps. Process 10 minutes in a boiling water bath. Yield: 16 half-pints.