Confetti Zucchini Relish

10 C Zucchini, chopped
4 C Onion, chopped
5 tbsp Salt
1 Sweet red pepper, chopped
1 Green pepper, chopped
3 C Sugar
2 tbsp Cornstarch
1 tbsp Turmeric
2 tsp Dry mustard
2 tsp Celery seed
1/2 tsp Pepper
2½ 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 constantly. Do not overcook.

Pack hot into hot sterilized jars, leaving 1/4 inch headspace. Adjust caps.

Process 10 minutes in a boiling water bath.
Yield: 16 half-pints.