“This relish is a good way to use up some of that over-abundant zucchini you have in your garden. It can be used with meat loaf, stew, sliced meats, and even hot dogs. We serve it at dinner and cookouts. It is a favorite with our guests.” –Knoll Farm Country Inn, Waitsfield, Vermont
In large enamel pan, mix pickling salt into vegetables. Let stand overnight. Drain, rinse with cold water, and return to enamel pan. Mix together rest of ingredients and add to vegetables. Boil 20 minutes. Pour into sterilized jars and seal.