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Confetti Zucchini Relish

10 c Zucchini -- chopped
4 c Onion -- chopped
5 tb Salt
1 ea Sweet red pepper -- chopped
1 ea Green pepper -- chopped
3 c Sugar
2 tb Cornstarch
3 ts Turmeric
2 ts Dry mustard
2 ts Celery seed
1/2 ts Pepper 2 1/2 c Cider vinegar

Combine zucchini, onion and salt; let stand overnight. Rinse and drain well. Place in a large kettle or dutch oven along with remaining ingredients; cook until mixture thickens, stirring conslantly. Do not overcook. Pack hot into hot sterilized jars, leaving 1/4-in, headspace. Adjust caps. Process 10 minutes in a boiling-water bath. Yield: 16 half-pints.

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