Chunky Zucchini Relish

Chunky Zucchini Relish

4 cups diced zucchini
2 cups diced onion
1 green bell pepper, diced
1 red bell pepper, diced
4 tablespoons salt
3 ½ cups sugar
4 teaspoons celery seed
2 teaspoons mustard seed
1 teaspoon peppercorn
2 teaspoons red pepper flakes
2 cups cider vinegar

 4-5 sterilized pint jars, lids, and bands
Combine the diced zucchini, onion, green bell pepper and red bell pepper in a large bowl. Sprinkle with the salt and stir to combine. Fill the bowl with cold water until it just covers the mixture. Cover the bowl, and place in the refrigerator for 2 hours (or overnight).

Remove from refrigerator and drain, rinse, and drain again. Set aside.

In a large, heavy-bottomed pot, combine the sugar, celery seeds, mustard seeds, peppercorn, red pepper flakes, and cider vinegar over medium-high heat. Stir until sugar has dissolved. Bring to a boil and add the vegetables. Stir, and bring to a boil once more. Remove from heat.

Using a slotted spoon, scoop the vegetables into the sterilized jars, leaving 1/2-inch headspace. Pour the syrup over the vegetables until they are completely covered, still leaving about ¼ an inch from the top of the jars. Insert a clean chopstick or skewer into the jars to remove air bubbles, and wipe the rims. Add the bands, screw on lids, and process in a boiling water bath for 15 minutes.

from
http://gardentherapy.ca/zucchini-relish-recipe/