Zucchini Relish

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1. 1
   Gather and prepare all ingredients.
2. 2
   Lay down a piece of parchment paper for easy clean up. Using the large holes on a box grater (or food processor with a hole blade attachment), grate the zucchini, onion, jalapeno, and red bell pepper on the parchment. Transfer each vegetable into a colander after you grate it.
3. 3
   Toss the vegetables with salt and set the colander on a plate or in a bowl to drain for 30 minutes. Squeeze out the excess water.
4. 4
   After 30 minutes, add the apple cider vinegar, sugar, turmeric, pepper, and bay leaf into a medium pot. Bring to a boil and add the grated vegetables. Simmer the vegetables for 15 minutes, then let them cool for 15 minutes off the heat.
5. 5
   Clean and sterilize your canning jars.** Remove the bay leaf from the pot. Ladle in the zucchini relish with liquid, leaving ¼ to ½ inch from the top. Use a butter knife or chopsticks to remove any air bubbles. Wipe down the jars and screw on the lids.
6. 6
   Place a rack in the bottom of the large pot. If you do not have one, you can use extra jar lids or a tea towel. Fill the pot halfway with water and bring it to a boil.
7. 7
   Carefully lower the jars into the water using oven mitts or tongs. They should be about 1 inch apart. There should also be at least ½-inch to 1-inch of water covering the jars. Add more water if needed.
8. 8
   Bring the water to a full boil, cover the pot, and let it cook for 30 minutes. Keep the water on a full boil during the entire cooking process.
9. 9
   Using a jar lifter or tongs (you can wrap rubber bands around the tongs for a better grip on the jars), carefully lift out the jars and place them on a towel.
10. 10
    Let the jarred zucchini relish cool thoroughly for 12-24 hours at room temperature.*** Check to make sure that the lid is sealed fully. If it does not, you can reprocess the jars, use them first, or refrigerate them right away. Label and date the jars and store them in a cool, dark place for a year.