Sweet Zucchini Relish

From the Ball Blue Book Guide to Home Canning comes the following wonderful recipe. 

Equipment:
Food Processor or very sharp knife and cutting board
large stock pot
large bowl
4 half pint canning jars or 2 pints
canner-either water bath or steam canner

Ingredients:
2 Cups finely diced zucchini
(about 3 medium sized ones)
1 Cup finely diced onion
(about 1 medium onion)
1/2 Cup finely diced sweet green pepper
(about 1 small pepper)
1/2 Cup finely diced sweet red pepper
(about 1 small pepper)
2 Tablespoons salt
1 3/4 Cups sugar
1 Cup Cider Vinegar
2 teaspoons celery seed
1 teaspoon mustard seed

Instructions:
1.  Using the food processor or chopping by hand, cut up all the vegetables.  It should look like confetti.  Be sure not to puree the vegetables.
2.  Combine zucchini, onion, green and red peppers;  sprinkle with salt;  cover with cold water.
3.  Let stand for 2 hours.
4.  Drain, rinse and drain thoroughly.
5.  Combine remaining ingredients in pot and bring to a boil.  Make sure the sugar dissolves completely
6.  Add vegetables and simmer for 10 minutes.
7.  Pack hot relish into hot jars, leaving 1/4 inch head space.
8.  Put lids and rings on.
9.  Process for 10 minutes in steam or water bath canner.
This relish is better if you let it sit on the shelf for a few weeks and really soak in the flavors.  Pickles are generally best when they have been allowed to sit and cure for several months.