Yellow Zucchini Relish

MAKES: 4 TO 5 PINT JARS

INGREDIENTS:

• 10 cups finely chopped or shredded unpeeled yellow zucchini (5 to 7 pounds zucchini)
• 4 cups chopped onions (about 5 medium onions)
• 1 large red bell pepper, seeds and membranes removed, chopped
• 5 tablespoons pickling or canning salt
• 3 1/2 cups granulated sugar
• 3 cups white vinegar
• 1 can (4 ounces) chopped green chiles
• 4 teaspoons celery seeds
• 1 tablespoon ground turmeric
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon ground nutmeg

INSTRUCTIONS:

1. In a large glass, ceramic, or stainless steel container, combine the zucchini, onions, and bell peppers. Sprinkle with salt and refrigerate overnight.
2. Drain the zucchini mixture in a colander lined with cheesecloth or a large fine-mesh sieve, then rinse and drain again.
3. In an 8-quart stainless steel stockpot, combine sugar, vinegar, chiles, celery seeds, turmeric, black pepper, and nutmeg. Bring to a boil over medium-high heat, stirring constantly, until sugar is dissolved. Reduce heat and simmer for 10 minutes, stirring frequently. Remove from heat.
4. Ladle the relish into hot jars, leaving ½-inch headspace. Remove any air bubbles. Wipe jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
5. Process 8-ounce jars in a water bath canner for 10 minutes or pint jars for 15 minutes. Remove from water bath canner and let cool for 12 to 24 hours. Check seals and remove screw bands. Store jars in a cool, dry, dark place for up to 1 year.