Zucchini Relish

Here something that my fridge never goes without, zucchini relish. I put this on several different things: hot dogs, burgers, tuna salad sandwiches, etc. This makes a huge batch of relish, so if you are planning on making this be prepared to spread the love. A heads up, this is a sweet relish. This recipe takes two days because you will have to let the veggies sit overnight in salt water. This batch makes a huge amount of relish, which is great because my family is stocked with relish for usually an entire year. So stock up or spread the love!
Tater is not a huge fan of sweet relish, but guess what? She likes this! YAY!
Ingredients

10 cups zucchini, shredded

{10-15 medium zucchini}

4 cups onion, chopped

1 red bell pepper, chopped

1 green bell pepper, chopped

2 1/2 cup white vinegar

4 cups sugar

2 tsp celery seed

2 tsp mustard seed

1 tsp turmeric

1 tsp corn starch

1/2 tsp pepper

NON-IODIZED salt

Directions

Make sure to shred the zucchini before measuring the 10 cups, chop the zucchini, onions, and peppers into very small pieces. Place in a large bowl and cover with water. Sprinkle with non-iodized salt over the top and mix. Let stand overnight.
Next morning, pour into strainer and rinse with cold water. Place into a large pot. In a separate bowl, combine white vinegar, sugar, celery seed, mustard seed, turmeric, corn starch, and pepper. In the large pot, add these ingredients to drained zucchini mixture; bring to a simmer and cook for 30 minutes.
Place in hot sterilized jars and seal each jar immediately.

TATER RATER