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Confetti Zucchini Relish


10 c Zucchini, chopped
4 c Onion, chopped
5 tbsp Salt
1 Sweet red pepper, chopped
1 Green pepper, chopped
3 c Sugar
2 tbsp Cornstarch
1 tbsp Turmeric
2 tsp Dry mustard
2 tsp Celery seed
1/2 tsp Pepper
2 1/2 c Cider vinegar


Combine zucchini, onion and salt; let stand overnight. Rinse and drain well. Place in a large kettle or Dutch oven along with remaining ingredients; cook until mixture thickens, stirring constantly. Do not overcook. Pack hot into hot sterilized jars, leaving 1/4 inch headspace. Adjust caps. Process 10 minutes in a boiling water bath. Yield: 16 half-pints.

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