Chill this relish of zucchini, sweet onion, and bell peppers for up to 1 month.
5 cups shredded zucchini (about 2 pounds)
1 cup finely chopped sweet onion
1 cup finely chopped red bell pepper
1 cup finely chopped yellow bell pepper
1/4 cup kosher salt
2 tablespoons finely chopped seeded serrano chile
4 cups water
2 1/4 cups cider vinegar
1 cup sugar
2 teaspoons celery seeds
2 teaspoons mustard seeds
1 teaspoon turmeric
How to Make It
Combine first 6 ingredients in a large bowl; toss to combine. Stir in 4 cups water; refrigerate 2 hours. Remove zucchini mixture from refrigerator; drain. Rinse and drain well.
Place zucchini mixture in a large skillet. Stir in vinegar and remaining ingredients; bring to a boil. Cook 15 minutes or until liquid almost evaporates, stirring occasionally. Remove zucchini mixture from pan; cool completely, and refrigerate.