2 cups chopped zucchini (about 3 medium)
1 cup chopped onion (about 1 medium)
1/2 cup chopped sweet green pepper (about 1 small)
1/2 cup chopped sweet red pepper (about 1 small)
2 tablespoons salt
1 3/4 cups sugar
2 teaspoons celery seed
1 teaspoon mustard seed
1 cup cider vinegar

Combine zucchini, onion, green and red peppers; sprinkle with salt; cover with cold water. Let stand 2 hours. Drain; rinse and drain thoroughly.

Combine remaining ingredients in a large saucepot. Bring to a boil. Add vegetables; simmer 10 minutes. Pack hot relish into hot jars, leaving 1/4-inch headspace. Remove air bubbles. Adjust two-piece caps.

Process 10 minutes in a boiling-water canner.

Makes about 4 half-pints.

Submitted by: CM