Zucchini Relish Sweet And Tangy - cooking recipe

Ingredients

8 cups diced zucchini, seeded removed
1 large onion, diced
1 large red bell pepper, diced
1 large green bell pepper, diced
6 garlic cloves, peeled and sliced (optional)
3 tablespoons pickling salt
2 cups sugar
2 cups vinegar
1 teaspoon celery seed
1 teaspoon mustard, seed
1 teaspoon mixed peppercorns
1 teaspoon turmeric
2 tablespoons chopped fresh basil
4 drops green food coloring, next batch i won (I found I like the color as is from the turmeric no green added)
pickling lime, Calcium chloride I used Pickling crisp granules

Preparation

In a large glass bowl place zucchini, peppers, onion. Stir in salt and top with cold water. Cover and chill 8 hour or over night.
Rinse and drain very well.
Place the rest of the ingredients in a large stainless steel pot. Bring to a boil and the simmer for 5 minutes stirring to be sure all sugar is dissolved.
Add in the zucchini mix and bring back to a boil then reduce to simmer. Simmer uncovered for 10 minutes.
Place 1/8 teaspoon per jar of pickling crisp granules if using into hot sterilized jars, no need to mix into the veggies.
Spoon relish into jars leaving 1/2 inch head space.
Wipe rims and adjust lids and bands. Place in a water bath for 10 minutes. Remove to cool out of draft for 12 hours. Check for sealing. Store for 1 year out of light and heat. Give as gifts.