Zucchini Relish Anyone?

Last week my friend and neighbor cooked supper for Jerry and I - she brought pinto beans and rice and cornbread, a real southern meal!  She also brought some zucchini relish to put on our beans.  Her aunt had made it and given her a jar so she shared with me.  It was so good I requested the recipe and made it today.  It would be delicious on anything you use sweet relish for.  Would you like the recipe?

12 cups diced zucchini (she used a food processor but I used a Vidalia Onion Chopper)
              ( I used 6 pretty large zucchini, which ended up being just over 12 cups)
4 cups diced onion
2 green and/or red peppers, diced

Mix this together and stir in 5 Tablespoons canning salt.  Mix well and let stand overnight.  (I left mine about 4 hours).  Drain and rinse well in a colander.  Add this to a pan containing:

2 1/2 cups vinegar
4 cups sugar (you could add more but it's really sweet with just 4)
1 Tablespoon dry mustard
3/4 Teaspoon turmeric
1 1/2 Teaspoons celery seed
1/2 Teaspoon black pepper

Bring to a simmer and cook for 30 minutes.  I water bath canned this for 15 minutes for my altitude.  It made about 72 ounces.  You can use pint jars but I chose the 4 oz jars because we don't eat that much at one time and I thought these would be a good size to give away.  I also added a teaspoon of diced jalapeno pepper to some of the jars (after I marked the lid!) for my husband.  He loves a little heat but I don't.

Enjoy!