Confetti Zucchini Relish

Ingredients

10 c zucchini
4 c onion
5 tb salt
1 sweet pepper
1 green pepper
3 c sugar
2 tb cornstarch
1 tb turmeric
2 ts dry mustard
2 ts celery seed
1/2 ts pepper
2 1/2 c 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 1/4 inch headspace. Adjust caps. Process 10 minutes in a boiling water bath. Yield: 16 half-pints.