Recipe(tried): Zucchini Relish (refrigerated)

ZUCCHINI RELISH

4 cups diced zucchini
1 large onion, thinly sliced
2 celery ribs, sliced
2 medium carrots, sliced
1 medium sweet red pepper, sliced
2 tbsp salt
Cold water (to cover vegetables)
3/4 cup sugar
1/2 cup water
1/2 cup cider vinegar
1/2 tsp celery seed
dash of onion powder
dash of ground turmeric

In a large bowl combine the vegetables, sprinkle with salt and cover with cold water. Let stand for 3 hours.

Rinse and drain the vegetables; set aside.

In a large sauce pan bring the remaining ingredients to a boil. Stir in the zucchini mixture and return to a boil. Reduce heat; simmer uncovered for 5 minutes.

Transfer to a larger bowl; cool to room temperature, then cover and refrigerate for at least 2 days.

Yields 4 cups