Easy Zucchini Relish

• 12 cups shredded zucchini
• 4 cups chopped onion
• 5 tablespoons salt
• 1 tablespoon dry mustard
• 1 1/2 teaspoons celery seed
• 3/4 teaspoon ground nutmeg
• 1/2 teaspoon ground black pepper
• 2 1/2 cups apple cider vinegar
• 5 cups white sugar
• 1 red bell pepper, chopped
• 14 half pint canning jars with lids and rings

1. Toss zucchini and onion with salt in a large bowl. Refrigerate overnight to drain. Rinse vegetables with cold water and drain well.
2. Mix dry mustard, celery seed, nutmeg, and black pepper in a bowl.
3. Heat vinegar, sugar, spice mix, zucchini mixture, and red bell pepper in a large pot over medium heat. Simmer until vegetables are tender, about 25 minutes.
4. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the vegetables into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
5. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 25 minutes.
6. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).

zucchini, onion, salt, mustard, celery, ground nutmeg, ground black pepper, apple cider vinegar, white sugar, red bell pepper, canning jars with

Taken from www.allrecipes.com/recipe/222492/easy-zucchini-relish/ (may not work)