Pickled Salad - cooking recipe

Ingredients
    8 zucchini, diced
    4 cucumbers, diced
    1 sweet onion, diced
    2 red bell pepper, diced
    2 green bell pepper, diced
    2 jalapeno pepper, minced
    1 cup sea salt
    water to cover
    2 cups white sugar
    2 cups rice vinegar
    1/2 cup white vinegar
    2 teaspoons ground turmeric
    2 teaspoons yellow mustard seed
    1 teaspoon onion powder
    1 teaspoon garlic powder
    1 teaspoon dried rosemary
    12 1-pint canning jars with lids and rings
Preparation
    Toss zucchini, cucumbers, onion, red bell pepper, green bell pepper, and jalapeno together in a very large bowl. Add salt and water to cover vegetable mixture; refrigerate for 8 hours to overnight. Strain vegetable mixture and rinse well.
    Bring sugar, rice vinegar, white vinegar, turmeric, mustard seed, onion powder, garlic powder, and rosemary to a boil in a large stock pot. Add vegetable mixture; simmer for 20 minutes.
    Sterilize the jars and lids in boiling water for at least 5 minutes. Pack vegetable mixture with vinegar mixture into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
    Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process, 10 minutes for half-pints or 15 minutes for pints.
    Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

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