Zucchini-Squash Pickle Relish

• 2 1/2 pounds zucchini, coarsely chopped
• 2 1/2 pounds yellow squash, coarsely chopped
• 1 pound red bell peppers, coarsely chopped
• 1/2 cup diced sweet onion (from 1 small onion)
• 2 1/2 cups granulated sugar
• 1 1/2 cups cider vinegar
• 1/2 cup rice vinegar
• 4 teaspoons mustard seeds
• 2 teaspoons celery seeds
• 2 teaspoons kosher salt
• 7 (1-pt.) hot, sterilized canning jars

1. Pulse zucchini, yellow squash, bell pepper, and onion in a food processor until chopped and uniform in size, 3 to 4 times.
2. Stir together sugar, cider vinegar, rice vinegar, mustard seeds, celery seeds, and salt in a Dutch oven, and bring to a boil over medium-high. Stir in squash mixture, and bring to a boil. Reduce heat to medium, and simmer, stirring often, 5 minutes.
3. Pack hot vegetables and liquid into hot sterilized jars, leaving 1/2-inch headspace. Remove air bubbles. Wipe jar rims. Center lids on jars, apply bands, and adjust to fingertip-tight. Place jars in boiling-water canner. Process as directed for 15 minutes.

zucchini, yellow squash, red bell peppers, sweet onion, sugar, cider vinegar, rice vinegar, mustard seeds, celery seeds, kosher salt

Taken from www.myrecipes.com/recipe/zucchini-squash-pickle-relish (may not work)