Sweet And Snappy Zucchini Relish - Small Batch - cooking recipe

Ingredients

1 1/4 lbs zucchini, 4 cups finely chopped
2 medium onions, finely chopped
1 sweet red pepper, finely chopped
2 tablespoons pickling salt
1 1/4 cups granulated sugar
3/4 cup cider vinegar
1 teaspoon dry mustard
1 teaspoon celery seed (not celery salt)
1/2 teaspoon hot pepper flakes
1/2 teaspoon turmeric
1 tablespoon water
2 teaspoons cornstarch

Preparation

Combine zucchini, onion and sweet pepper in a large non-reactive bowl. Sprinkle with salt, stir well. Let stand 1 hour.
Drain through a sieve, rinse and drain again, pressing out excess water.
Combine drained vegetables, sugar, vinegar, mustard, celery seed, hot pepper flakes and turmeric in a large stainless steel saucepan. Bring to a boil over high heat. Reduce heat and boil gently, uncovered until vegetables are tender - about 15 minutes.
Blend water and cornstarch; stir. Cook 5 minutes or until liquid thickens and turns clear, stirring often.
Ladle into hot, sterilized jars to within 1/2\" of rim. Wipe rims, add hot lids and rings.
Process in boiling water bath 10 minutes for half-pint jars, 15 minutes for pint jars.