Zucchini Relish

• 10 cup shredded zucchini or/and Summer squash
• 2 shredded or diced colored bell peppers
• 3 shredded or diced Hatch Peppers
• 2 small/medium diced red onions
• 1/8 cup sea salt
• 3 cup apple cider vinegar
• 2 2/3 cup organic cane sugar
• 1 tbsp cornstarch
• 1/2 tsp turmeric
• 1 tsp ground black pepper
• 1 1/2 tsp celery seed
• 1 tsp dry mustard
• 1 tsp granulated garlic
• 1/4 tsp smoked paprika

1. Combine all ingredients in step 1 and let sit overnight.
2. The next day drain off excess liquid.
3. The next day combine step 1 with the rest of the ingredients.
4. Cook for 30 minutes on a slow boil.
5. Can when done.
6. Makes 6 pints.

zucchini, colored bell peppers, hatch, red onions, salt, apple cider vinegar, cane sugar, cornstarch, turmeric, ground black pepper, celery, mustard, garlic, paprika

Taken from cookpad.com/us/recipes/368779-zucchini-relish (may not work)