Zucchini Relish I

Combine the grated zucchini, chopped onion, and grated green peppers in a large colander. Sprinkle with canning salt and let sit for 2 hours to draw out excess moisture, then rinse thoroughly and drain well.

Transfer the drained vegetable mixture to a large heavy-bottomed pot. Add white vinegar and sugar, stirring until the sugar dissolves completely.

Bring the mixture to a rolling boil over medium-high heat, stirring occasionally.

Reduce heat to medium and simmer the relish for 15-20 minutes until the vegetables are softened and the mixture has thickened slightly.

In a small bowl, mix cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the simmering relish to thicken it further.

Cook for an additional 2-3 minutes, stirring constantly, until the cornstarch is fully incorporated and the relish reaches the desired thickness. Stir in the pepper and adjust seasonings to taste.

Ladle the hot relish into sterilized jars, leaving ¼ inch headspace. Seal with canning lids and process in a water bath canner for 10 minutes to ensure proper preservation.