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In a large nonmetal bowl, combine zucchini, onions and green and red bell pepper. Sprinkle the pickling salt over vegetables. Add enough water (about 4 cups) to cover vegetables. Cover; let stand for 3 hours.
Drain zucchini mixture in a large colander set in the sink. Rinse under running water; drain well.
In an 8-or-10-quart stainless-steel, enamel or nonstick kettle or pot, combine sugar, vinegar, 1/4 cup water, celery seeds, turmeric and mustard seeds. Heat to boiling; reduce heat. Simmer, uncovered, for 3 minutes. Stir in drained zucchini mixture and, if desired, green food coloring. Return to boiling; reduce heat. Simmer, uncovered, for 10 minutes.
Ladle relish into hot, clean half-pint canning jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids. Process filled jars in a boiling water canner for 10 minutes (start timing when water returns to a boil.) Remove jars from canner; cool on wire racks.