Step 2

The night or at least 8 hours before you plan on canning the relish, dice the cucumbers, zucchini, onion, and peppers. Put them in a large bowl filled with water, and add 1/4 cup pickling salt.

Step 5

The next day, drain the water and rinse the vegetables. Squeeze out as much of the water as you can.

Step 8

Chop up your tomatoes and remove as many seeds as you can. I like to chop my tomatoes in half and squeeze out the seeds. You won't get everything, but it is a lot quicker.

Step 11

In a large saucepan, bring your tomatoes, vinegar and spices to a boil, stirring often.

Step 14

Reduce heat to medium & simmer for 30 minutes.

Step 17

Add in sugar & drained vegetables. Bring to a boil again, and simmer for another 20 minutes.

Step 20

Fill & seal jars, processing in a water bath for 15 minutes. (Adjust your time if you live in a higher altitude.) My favourite way to sterilize jars is to cook them in the oven at 235F for at least 10 minutes. It is much more efficient than boiling them, and you save precious stove room & counter space.