Ingredients
2 c. chopped zucchini (about 3 medium zuc's)*
1 C. chopped onion
1/2 C.chopped sweet green pepper (about 1 sm.)
1/2 C.chopped sweetred pepper (about 1 sm.)**
2 Tablespoons salt
1 3/4 C.sugar
1 cup cider vinegar
2 tsp. celery seed
1 tsp. mustard seed

Procedure
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; bring to a boil. Add vegetables; simmer 10 minutes. pack hot relish into hot jars, leaving 1/4 inch head space. Adjust two-piece caps.
Process 10 minutes in a boiling-water canner.

Yield: about 4 half-pints.
Creative Canning website