Monica's Zucchini Relish

6 cups cubed zucchini
4 cups cubed yellow squash (crookneck)
4 large red onions, finely sliced
4 green bellpeppers, seeded
4 red (or banana) bellpeppers, seeded
1/2 cup iodine seasalt
2 1/2 cups white vinegar
4 cups organic cane sugar
2 tablespoons cornstarch
1 teaspoon ground nutmeg
1 teaspoon turmeric
2 teaspoons celery seeds
1/2 teaspoon ground black pepper

Slice zucchini and squash in dime to penny size cubes (remove mature seeds). Cut red onions in 1/8 to 1/4 inch thick slices. Cut seeded peppers (all colors are fine, as long as they are sweet peppers) in dime size cubes. Add all vegetables to stainless steel bowl, stir in salt; keep the veggies in the resulting brine by holding them down with a weighted plate. Let veggies stand overnight. The next day, drain off brine and rinse with cold water; drain again, and squeeze well by hand.

Mix cornstarch with the sugar and seasonings, add all to the cold vinegar, blending well. Over medium heat, bring mixture to a boil, stirring well to prevent lumping. When sugar is melted and syrup is clear, add vegetables; simmer for 30 minutes, stirring often. Pour into sterilized very hot jars, leaving 1/2 inch headspace; adjust sterilized lids. Process for 10 minutes in a boiling water bath - yields 5 to 6 pints.

adapted from Margaret Hawes's Zucchini Relish recipe.