Zucchini Relish Sweet And Tangy

• 8 cups diced zucchini, seeded removed
• 1 large onion, diced
• 1 large red bell pepper, diced
• 1 large green bell pepper, diced
• 6 garlic cloves, peeled and sliced (optional)
• 3 tablespoons pickling salt
• 2 cups sugar
• 2 cups vinegar
• 1 teaspoon celery seed
• 1 teaspoon mustard, seed
• 1 teaspoon mixed peppercorns
• 1 teaspoon turmeric
• 2 tablespoons chopped fresh basil
• 4 drops green food coloring, next batch i won (I found I like the color as is from the turmeric no green added)
• pickling lime, Calcium chloride I used Pickling crisp granules

1. In a large glass bowl place zucchini, peppers, onion. Stir in salt and top with cold water. Cover and chill 8 hour or over night.
2. Rinse and drain very well.
3. Place the rest of the ingredients in a large stainless steel pot. Bring to a boil and the simmer for 5 minutes stirring to be sure all sugar is dissolved.
4. Add in the zucchini mix and bring back to a boil then reduce to simmer. Simmer uncovered for 10 minutes.
5. Place 1/8 teaspoon per jar of pickling crisp granules if using into hot sterilized jars, no need to mix into the veggies.
6. Spoon relish into jars leaving 1/2 inch head space.
7. Wipe rims and adjust lids and bands. Place in a water bath for 10 minutes. Remove to cool out of draft for 12 hours. Check for sealing. Store for 1 year out of light and heat. Give as gifts.

zucchini, onion, red bell pepper, green bell pepper, garlic, pickling salt, sugar, vinegar, celery, mixed peppercorns, turmeric, fresh basil, next batch, pickling lime

Taken from www.food.com/recipe/zucchini-relish-sweet-and-tangy-435585 (may not work)