12 cups shredded unpeeled zucchini (split in half, lengthwise, and remove seeds and core before shredding)
4 cups chopped onion
5 tablespoons kosher salt
1 red bell pepper, chopped
1 green bell pepper, chopped
6 cups white sugar
2 1/2 cups white vinegar
1 tablespoon cornstarch
3/4 teaspoon ground nutmeg
3/4 teaspoon ground turmeric
1 1/2 teaspoons celery seed
1/2 teaspoon ground black pepper
I use my mother’s hand-me-down grinder to coarsely grind the zucchini, peppers, and onion.
Put zucchini, peppers, and onion in a non-metallic bowl, sprinkle with salt, mix. Cover and refrigerate overnight.
The next day, place the remaining ingredients in a large pot, stir. To remove the liquid from the zucchini mixture, place portions of it in a thin dishcloth and squeeze out excess liquid. Add to pot. Bring to boil over medium heat and simmer for 30 minutes.
Sterilize 7 to 10 one-pint canning jars. Place lids and rings in a pan water and heat. Ready a large stockpot or canning pot with hot water and set to boil. If you do not have a canning pot, place a dishrag in the bottom of a large stockpot. Pack relish in jars until filled at neck of jar. Put on lid and rim. Put filled jars in stockpot. Water should above tops of jars by an inch or two. Add boiling water if necessary. Process – place lid on top of stockpot and boil for 30 minutes. Once finished, remove jars, ensure rings are tight, place on towel-covered counter, and cool. Ensure the lid sealed (it does not move up and down) by pressing on center of each jar.