Easy Zucchini Relish. Makes: About 4 pints (or 8 half-pints) Ingredients: * 10 cups finely chopped zucchini * 3 cups finely chopped onion * 3 cups finely chopped red bell pepper * 4 Tbsp pickling salt * 2½ cups vinegar (5% acidity) * 2½ cups sugar * 2 tsp mustard seed * 1 tsp celery seed * 1 tsp turmeric * ¼ tsp nutmeg * ¼ tsp black pepper * Optional: ½–2 tsp red pepper flakes for heat Directions: 1. Combine the zucchini, onion, bell pepper, and salt. Refrigerate overnight (or at least several hours). 2. Rinse well, drain, and squeeze out as much liquid as possible. 3. Add vegetables to a large pot with the vinegar, sugar, and spices. 4. Bring to a boil, then reduce heat and simmer 25–30 minutes, stirring occasionally, until slightly thickened. 5. Ladle into hot sterilized jars, leaving ½-inch headspace. Wipe rims, apply lids, and tighten bands finger-tight. 6. Water bath can for 15 minutes (adjust for altitude if needed). 7. Cool for 12–24 hours before checking seals. Refrigerate any unsealed jars. Note: For safe canning, do not change the amounts of vegetables, sugar, or vinegar.