Sweet Zucchini Relish

• 10 cups shredded zucchini (about 3-1/2 pounds)
• 4 large onions, chopped
• 2 medium green peppers, chopped
• 2 medium sweet red peppers, chopped
• 1/3 cup canning salt
• 2-1/2 cups sugar
• 2-1/2 cups cider vinegar
• 4 teaspoons cornstarch
• 1 teaspoon ground turmeric
• 1 teaspoon curry powder
• 1 teaspoon celery seed
• 1/2 teaspoon pepper

1. In a large container, combine the zucchini, onions, peppers and salt. Cover and refrigerate overnight. Drain; rinse and drain again.
2. 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, for 12-15 minutes or until slightly thickened. Remove from the heat.
3. 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.

zucchini, onions, green peppers, sweet red peppers, canning salt, sugar, cider vinegar, cornstarch, ground turmeric, curry powder, celery, pepper

Taken from www.tasteofhome.com/recipes/sweet-zucchini-relish/ (may not work)