The Ball Blue Book - guide to preserving is a must have for canning. I adapted this recipe from the Ball Blue Book.
9 Medium Zucchini - Chopped
3 Medium Sweet Onions - Chopped
2 Medium Sweet Red Peppers - Chopped
3 Medium Sweet Green Peppers - Chopped
6 Tablespoons Kosher Salt
5 Cups Sugar
6 teaspoons celery seed
3 teaspoons mustard seed
3 cups cider vinegar
Combine zucchini, onions and peppers in a large bowl with a cover. Sprinkle with salt and cover with water. Put cover on bowl and put in frig overnight. Drain and rinse. Drain completely.
Put sugar, celery seed, mustard seed and vinegar in large stock pot. Bring to boil; add vegetables and simmer for about 20 minutes. Put relish in hot jars. Remove are bubbles. Put on lids and rings. Process in hot water bath for 10 minutes. Remove and let cool.
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