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1
In a large bowl stir together zucchini, onions, bell pepper, and salt until combined well.
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2
Chill vegetables, covered, at least 6 hours and up to 1 day.
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3
In a large colander drain vegetables and rinse a few times under cold water, draining well.
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4
In a stainless-steel or enameled kettle combine vegetables and remaining ingredients and bring to a boil.
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5
Simmer relish, stirring occasionally, 10 minutes and with a sterilized spoon divide among 10 sterilized 8-ounce Mason-type jars (procedure follows).
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6
Pour remaining liquid over relish and cool completely.
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7
Wipe rims with a dampened cloth and seal jars with lids.
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8
Relish keeps, covered and chilled, 2 months.
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9
Wash the jars in hot suds and rinse them in scalding water.
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10
Put the jars in a kettle and cover them with hot water.
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11
Bring the water to a boil, covered, and boil the jars for 15 minutes from the time that steam emerges from the kettle.
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12
Turn off the heat and let the jars stand in the hot water.
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13
Just before they are to be filled invert the jars onto a kitchen towel to dry.
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14
(The jars should be filled while they are still hot.)
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15
Sterilize the jar lids for 5 minutes, or according to the manufacturer's instructions.
