Remove the blossom and stem end from the zucchini. If the zucchini is large, cut it in half and scrape out the seeds with a spoon. Then cut the halves into smaller pieces that fit into your food processor. Pulse the food processor until you have medium-fine chunks. We like a bit of texture, so not very fine, but no larger chunks either. (Think of the size of commercial relish pieces.) Do this in batches and place the chopped zucchini into a large non-reactive bowl.

Peel and quarter the onions. Pulse them in the food processor. Add them to the bowl with the zucchini. Cut the stem end off of the peppers. Deseed them and pulse them in the food processor, too. Add them to the bowl.

Mix grated vegetables in a large bowl. Add salt. Let sit on counter or in refrigerator overnight. See important notes below!

Next morning, rinse the zucchini mixture well, with cold water, in a colander to remove some of the salt.

Add to a large pot. Add remaining ingredients.

Bring the mixture to a boil. Low boil it for about 30 minutes, until it is relish consistency.

Pack and seal in hot jars. Refrigerate for at least 6 months.

For longer storage, and to make shelf stable, process pint jars in water bath canning pot for 20 minutes, adjusting for elevation.

Once the relish is at a good consistency, heat jars and start your boiling-water canner.

Pack hot finished relish into hot jars.

Remove air bubbles.

Wipe rims of jars with damp paper towel to remove debris.

Center warmed lid on jar. Screw on band fingertip tight.

Process jars for 15 minutes, adjusting for altitude. (See notes below for altitude adjustment.