Back in the kitchen.....Zucchni Relish

This recipe for Zucchini Relish came from SparkPeople.com

Chef Meg's Zucchini Relish Recipe

4 cups diced zucchini
1 large onion, thinly sliced
2  celery ribs, sliced
2 medium carrots, sliced
1 medium sweet red pepper, sliced
2 tablespoons salt
3/4 cup sugar
1/2 cup water
1/2 cup cider vinegar
1/2 teaspoon celery seed
Dash onion salt
dash ground tumeric

In a large bowl, combine the vegetables, sprinkle with walt and cover with cold water.  Let stand 3 hours, rinse and drain.

In a large saucepan, bring the remaining ingredients to a boil.  Stir in zucchini mixture and return to a boil.  Reduce heat; simmer uncovered, for 5 minutes,  Transfer to a large bowl; cool to room temperature.  Cover and refrigerate for at least 2 days - yields 4 cups

Side Note: I ladled the relish into hot sterilized canning jars, sealed them and put them through a 15 minute hot water bath.  According to comments on the site, this is another option - Ball, the canning people, recommend a pressure canner.  I've never used a pressure canner so I have not comment there.