Remove stems and ends from the zucchini, peel and quarter the onions, and deseed the bell peppers.

Mix the grated vegetables in a large bowl and add the salt. Let it sit overnight, either on the counter or in the refrigerator.

The next morning, rinse the zucchini mixture thoroughly with cold water in a colander.

Transfer the mixture to a large pot and add the remaining ingredients.

Bring the mixture to a boil, then reduce to a low boil for about 30 minutes until it reaches a relish consistency.

Pack the hot relish into hot jars and seal. Refrigerate for at least 6 months.

For longer storage, process the pint jars in a water bath canner for 20 minutes, adjusting for elevation.

Canning Instructions:

Once the relish reaches the desired consistency, heat jars and start your boiling-water canner.

Pack the hot relish into hot jars, remove air bubbles, and wipe the rims with a damp paper towel.

Center warmed lids on jars and screw on bands fingertip tight.

Process the jars for 15 minutes, adjusting for altitude as needed.