Zucchini Relish with Sweet Peppers

Recipe View 8 hrs In a large bowl, combine the chopped zucchini, onion, red bell pepper, and yellow bell pepper. Sprinkle with kosher salt and toss to combine. Let the mixture stand for 8 hours to draw out excess moisture. (Time: 8 hours resting)

Recipe View 5 mins Rinse the salted vegetables thoroughly under cold water and drain well. Transfer the drained vegetables to a large, heavy-bottomed pot or Dutch oven. Add the sugar, cider vinegar, cornstarch, celery seed, and ground turmeric. Stir to ensure the cornstarch is fully dissolved. (Time: 5 minutes preparation)

Recipe View 50 mins Bring the mixture to a simmer over medium heat, stirring frequently to prevent sticking. Continue to cook, stirring occasionally, until the relish has thickened to your desired consistency. This may take approximately 50 minutes. (Time: 50 minutes simmering)

Recipe View 5 mins While the relish is simmering, prepare your canning jars. Inspect six pint-sized jars for any cracks or chips, and check the rings for rust. Discard any defective jars or rings. Sterilize the jars by immersing them in simmering water for at least 5 minutes. Wash new, unused lids and rings in warm, soapy water, and set aside to dry. (Time: 5 minutes sterilizing)

Recipe View 15 mins Carefully pack the hot zucchini relish into the hot, sterilized jars, leaving 1/4-inch headspace at the top. Use a clean knife or thin spatula to run along the inside of the jars, releasing any trapped air bubbles. Wipe the rims of the jars with a clean, damp paper towel to remove any residue. Center the lids on the jars and screw the rings on tightly, but not too forcefully (finger-tight). (Time: 15 minutes packing)

Recipe View 30 mins Place a rack in the bottom of a large stockpot and fill halfway with water. Bring the water to a boil. Gently lower the filled jars into the boiling water using a jar lifter, ensuring they are spaced about 2 inches apart. Add more boiling water, if necessary, to cover the jars by at least 1 inch. Bring the water back to a rolling boil, cover the pot, and process for 30 minutes. (Time: 30 minutes processing)

Recipe View 24 hrs Carefully remove the jars from the stockpot using the jar lifter and place them on a wood or cloth-covered surface, several inches apart, to cool undisturbed. As the jars cool, you should hear a popping sound as the lids seal. After the jars have cooled completely (about 12-24 hours), check the seal by pressing down on the center of each lid. If the lid doesn't flex, it's properly sealed. Remove the rings for storage (they can trap moisture) and store the sealed jars in a cool, dark place. (Time: 12-24 hours cooling)