Zucchini Relish with Sweet Peppers

Toss zucchini, onion, and bell peppers with kosher salt in a large bowl. Allow vegetables to rest for 8 hours.

Rinse and drain vegetables thoroughly. Transfer to a large pot. Add sugar, cider vinegar, cornstarch, celery seed, and turmeric. Cook over medium heat until thickened, about 50 minutes.

When the zucchini mixture is almost finished cooking, inspect six pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for at least 5 minutes. Wash new, unused lids and rings in warm soapy water.

Pack the zucchini mixture into the hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or a thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 30 minutes.

Remove the jars from the stockpot and let rest on a wood or cloth-covered surface, several inches apart, until cool. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.