Homemade Sweet Zucchini Relish

Prepare the Vegetables: Using a meat grinder or food processor, finely grind the zucchini, red bell pepper, and onions. (5 minutes)

Salt and Rest: Transfer the ground vegetables to a large bowl. Sprinkle with salt, ensuring even distribution. Refrigerate for at least 10 hours, or preferably overnight, to draw out excess moisture. (10 hours)

Combine and Simmer: Pour the zucchini mixture into a large, heavy-bottomed pot. Add sugar, vinegar, celery seed, and turmeric. Bring the mixture to a rolling boil over medium-high heat, stirring constantly to prevent scorching. Reduce heat to medium and continue boiling for 15-20 minutes, stirring frequently, until the vegetables soften and the flavors meld. (20 minutes)

Thicken the Relish: In a small bowl, whisk the cornstarch with 2 tablespoons of cold water to create a slurry. Slowly drizzle the cornstarch slurry into the boiling relish, stirring continuously. Continue to boil for approximately 5 more minutes, or until the relish has thickened to your desired consistency. (5 minutes)

Sterilize Jars: While the relish simmers, sterilize the canning jars and lids. Submerge the jars and lids in boiling water for at least 5 minutes. Remove the sterilized jars and lids from the boiling water and set aside on a clean towel. (5 minutes)

Jarring the Relish: Carefully ladle the hot relish into the sterilized jars, leaving approximately 1/4 inch of headspace at the top of each jar. Use a clean knife or spatula to gently press around the inside of each jar to release any trapped air bubbles. (10 minutes)

Seal the Jars: Wipe the rims of the jars with a clean, damp paper towel to remove any food residue. Place the sterilized lids on top of the jars, and screw on the rings until they are fingertip tight. (5 minutes)

Process the Jars: Place a rack in the bottom of a large stockpot and fill halfway with water. Bring the water to a boil. Carefully lower the filled jars into the boiling water using a jar lifter, ensuring there is at least 2 inches of space between the jars. If necessary, add more boiling water to the pot until the water level is at least 1 inch above the tops of the jars. Bring the water back to a rolling boil, cover the pot, and process for 10 minutes. (15 minutes)

Cool and Check Seal: Carefully remove the jars from the stockpot using the jar lifter, and place them on a towel-lined surface, several inches apart. Allow the jars to cool completely, undisturbed, for 12-24 hours. As the jars cool, you should hear a popping sound as the lids seal. Once the jars are cool, check the seal by pressing down on the center of each lid. If the lid doesn't flex or move, the jar is properly sealed. (24 hours)

Store: Store the sealed jars of sweet zucchini relish in a cool, dark, and dry place for up to one year.