Ingredients
10 cups shredded zucchini (about 3-1/2 pounds)4 large onions, chopped2 medium green peppers, chopped2 medium sweet red peppers, chopped1/3 cup canning salt2-1/2 cups sugar2-1/2 cups cider vinegar4 teaspoons cornstarch1 teaspoon ground turmeric1 teaspoon curry powder1 teaspoon celery seed1/2 teaspoon pepper
Preparation
In a large container, combine the zucchini, onions, peppers and salt. Cover and refrigerate overnight. Drain; rinse and drain again.
In a stockpot, combine the sugar, vinegar, cornstarch and seasonings; bring to a boil. Add zucchini mixture; return to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 12-15 minutes. Remove from the heat.
Carefully ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner. Refrigerate remaining relish for up to 1 week.
