Makes 3 quarts or 6 pints. Recipe is from Helana Brigman.
12 cups zucchini, ground
2 cups onion, chopped
1 cup red pepper, diced
3 tbls. kosher salt
1 tsp. pepper
2 ½ cups vinegar
1 tsp. dry mustard
3 tsps. cornstarch
4 cups sugar
1 tsp. turmeric
½ tsp. nutmeg
1 tsp. celery seed
1. With skin on, shred zucchini in a standard food processor using the julienne disc and the shred setting. When processed, remove disc, transferring shredded zucchini to a bowl. In batches, process zucchini a second time, using the two-sided blade and the chop setting.
2. Combine zucchini, onions, red pepper and salt in a large bowl. Cover and set overnight.
3. To prepare relish: Squeeze zucchini mixture through a strainer and drain well. In a large pot, combine pepper, vinegar, mustard, cornstarch, sugar, turmeric, nutmeg and celery seed and bring to a boil over medium-high heat. Add zucchini mixture to pot and stir well. Boil a second time and remove pot from heat. Do not overcook.
4. Prepare jars: Bring a canner (or large pot of water) to a boil and add clean jars. Reduce heat to medium and sterilize jars for at least 10 to 15 minutes in hot water bath. You may keep the jars in hot water bath while preparing the relish. Follow the manufacturer’s instructions for sterilizing the lids and screw caps. (Do not reuse lids.)
5. When ready to transfer the relish, drain jars and pack full, leaving 1 inch from the rim. Wipe rims dry with clean paper towels before securing sterilized lid and metal screw band.
6. To seal, place jars in hot water bath (preferably a canner, standing upright) for 10 minutes with 1-inch water above the lids. (Water should be heated between 180-185 F.) Remove jars from pot and cool to room temperature. Jars will self-seal, but if seals do not set up properly, they must be stored in a refrigerator. All sealed jars may be stored outside of the refrigerator.