Confetti Zucchini Relish

• 10 cups zucchini chopped
• 4 cups onions chopped
• 5 tablespoons salt
• 1 each sweet red bell peppers chopped
• 1 each green bell peppers chopped
• 3 cups sugar
• 2 tablespoons cornstarch
• 1 tablespoon turmeric
• 2 teaspoons dry mustard
• 2 teaspoons celery seeds
• 1/2 teaspoon black pepper
• 2 1/2 cups apple cider vinegar

1. Combine zucchini, onion and salt; let stand overnight.
2. Rinse and drain well.
3. Place in a large kettle or Dutch oven along with remaining ingredients; cook until mixture thickens, stiring constantly.
4. Do not overcook.
5. Pack hot into hot sterilized jars, leaving 1/4 inch headspace.
6. Adjust caps.
7. Process 10 minutes in a boiling water bath.

zucchini, onions, salt, sweet red bell peppers, green bell peppers, sugar, cornstarch, turmeric, mustard, celery seeds, black pepper, apple cider vinegar

Taken from recipeland.com/recipe/v/confetti-zucchini-relish-38145 (may not work)