Zesty Zucchini Relish
4-1/4 lbs or 14 medium zucchini, quartered
1-1/2 lbs or 5 medium onions, quartered
1 large sweet green pepper
2 large sweet red peppers
1/3 cup pickling salt
2-1/2 cups sugar
1 tbsp ground nutmeg
1 tbsp ground turmeric
2-1/2 cups vinegar
4 tbsp prepared horseradish
1 large hot pepper (with seeds), chopped
Fit food processor with metal blade. Chop zucchini to yield 12 cups and 4 cups onions.
Place in large bowl (not plastic). Remove seeds and membrane from sweet green and red peppers. Finely chop green pepper; cut red pepper into 1/4-inch cubes; add bot to zucchini. Stir in pickling salt. Let stand overnight.
Preserving Day:
Drain vegetables; rinse with cold running water and drain into cheesecloth-lined colander, twisting cheesecloth to remove excess moisture.
Fill boiling water canner with water. Place 6 clean 500 mL (pint) Mason jars in canner over high heat.
Place vegetables in large stainless steel saucepan. Stir in remaining ingredients and bring to a boil. Reduce heat and simmer 45 minutes until thick.
Place snap lids in boiling water; boil 5 minutes to soften sealing compound.
Ladle relish into a hot jar to within 1/2-inch of top rim (head space). Remove air bubbles by sliding rubber spatula between glass and food; readjust head space to 1/2-inch. Wipe jar rim, removing any stickiness. Center snap lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining relish.
Cover canner; return water to boil; process 15 minutes at altitudes up to 1,000 Ft. Remove jars. Cool 24 hours. Check jar seals. (Sealed lids curve downward.) Wipe jars, label and store in cool, dark place.