Step 1

If you have a food processor you can just toss roughly chopped zucchini, onions, and peppers into the bowl of the processor and pulse until they're a good size. I like mine in about 1/8 - 1/4" pieces. If you don't have a food processor, just chop them finely by hand.

Step 2

Combine chopped zucchini, onion, peppers, and salt in a large bowl, stirring well. Chill overnight.

Step 3

Place in a colander to drain; rinse thoroughly and drain again.

Step 4

Transfer to a large stock pot and add remaining ingredients; bring just to a boil. Simmer for 10 minutes. At this point, the relish is done. You can just put it in jars and then in the refrigerator to use right away or give as gifts.

Step 5

If you'd like your relish to be shelf stable, you'll need to process it.

Step 6

While the relish is cooking, fill a canning pot with water, set the lid in place, and heat on high heat until boiling.

Step 7

Ladle hot relish into pint or half-pint jars, leaving 1/4" head space. A canning funnel makes this easy.

Step 8

Wipe jar rims to remove any relish that may have spilled. A clean rim is essential to a good seal.

Step 9

Set jar lids in place. Screw bands on finger tight.

Step 10

Use a jar lifter to gently submerge jars into hot water in canning pot. Water should cover the top of the jars by an inch. The water will cool somewhat in reaction to the addition of the jars. Return the water to a simmer and set the timer.

Step 11

Process for 15 minutes 0-6,000 feet altitude; 20 minutes over 6,000 feet.

Step 12

Allow jars to cool overnight.

Step 13

Check for seal: the lids should feel solid and slightly indented. If they flex, that are not shelf stable and should be refrigerated and used first.

Step 14

Wash jars, remove rings, and store in a cool, dry place for a year.