1 ½ lbs zucchini (4 cups grated or finely processed)
1 large red bell pepper
1 large yellow onion
2 TBS pickling salt
1 ½ cups sugar
1 ½ cups apple cider vinegar
½ tsp each: mustard seed, turmeric, and red pepper flake
Instructions
Pulse the zucchini, pepper, and onion into tiny bits in a food processor. Transfer to a bowl and stir in the pickling salt. Let rest at least 1 hour, or over night.
Drain off liquid from the zucchini mixture in a colander. Add to a pot with the sugar, apple cider vinegar, mustard seed, turmeric, and red pepper flake. Bring to a boil and simmer for 15 minutes.
Transfer while hot to 4 sterilized half pint jars. Top each with a sterilized lid and ring and put into a boiling water bath for 15 minutes. Remove and let cool. Refrigerate any jars that did not seal.