12 cups shredded unpeeled zucchini

4 cups chopped onion

5 tbsp canning salt

6 cups white sugar

2 1/2 cups white vinegar

1 red bell pepper, chopped

1 green bell pepper, chopped

1 tbsp cornstarch

1 1/2 tsp celery seed

3/4 tsp ground nutmeg

3/4 tsp ground turmeric

1/2 tsp ground black pepper

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Place shredded zucchini and chopped onion in a large non-metallic bowl. Sprinkle with canning salt and mix thoroughly. Cover and refrigerate overnight to draw out moisture.
Drain the mixture in a colander the next day. Rinse with cool water, then squeeze out as much liquid as possible.
In a large pot, combine sugar, vinegar, red and green bell peppers, and cornstarch. Add celery seed, nutmeg, turmeric, and black pepper. Stir well.
Add the drained zucchini mixture to the pot. Bring to a boil over medium-high heat, then reduce heat and simmer for 30 minutes.
Sterilize seven 1-pint jars and lids. Pack hot relish into jars, leaving 1/4 inch headspace. Seal with lids.
Place a rack in a large stockpot and add boiling water halfway up. Lower jars into pot, ensuring they sit 2 inches apart. Add more boiling water until jars are submerged by at least 2 inches.
Bring to a full boil, cover, and process jars for 30 minutes.
Remove jars and cool on a towel-covered surface. Check lids for a proper seal once fully cooled.

Add minced jalapeño for a sweet-hot relish.

Mustard seed enhances classic relish flavor.

Swap some zucchini for yellow squash for added color.

Reduce sugar and increase vinegar for a tangier profile.

Relish freezes well, though texture softens slightly.