Courgette Relish

• 12 cups zucchini, about 10lbs.
• 4 onions, mix of sweet white & yellow
• 1 red bell pepper
• 5 tablespoons kosher salt
• 1 2/3 cups sugar (I used coconut palm)
• 2 1/2 cups apple cider vinegar
• 2 tablespoons cornstarch
• 2 tablespoons celery seed
• 1 teaspoon mustard seed
• 1 teaspoon turmeric
• 1/2 teaspoon chili flakes
• 1 dried red chili, crushed (optional)

1. Finely chop zucchini, onions, bell pepper. (I used a food processor for this time-intensive job, but feel free to do it by hand.) Combine & add salt; cover and let stand 2+ hours, or overnight.
2. Drain zucchini mixture in sieve. Rinse, and allow to drain well. Squeeze out moisture (zucchini will sweat more in the pot). Transfer to large heavy saucepan/stockpot.
3. In a small saucepan over medium-high heat, combine remaining ingredients. Bring to a boil and allow mixture to thicken, about 5-8 minutes. Add vinegar solution to zucchini, and bring to a boil over high heat. Reduce heat to simmer 20 minutes.
4. Process 10 minutes in boiling water bath according to USDA guidelines. Here's a link if you're new to canning: http://www.freshpreserving.com/guides/IntroToCanning.pdf Let jars sit 12 hours; label and store.

zucchini, onions, red bell pepper, kosher salt, sugar, apple cider vinegar, cornstarch, celery, turmeric, chili flakes, red chili

Taken from food52.com/recipes/18894-courgette-relish (may not work)