1-First Step: Prep the vegetables Grate the zucchini, grate the onions, and finely chop or grate the red bell peppers. Place the zucchini, onions, and peppers in a large bowl. Sprinkle the vegetables with 5 tablespoons of canning or pickling salt and mix well. Cover the bowl and let it sit for several hours or overnight. This brining step pulls out excess water and helps the relish keep a better texture.

2-Second Step: Drain the mixture well After the brining time is done, pour the vegetables into a colander and drain them thoroughly. Press with your hands or use a clean towel to squeeze out as much liquid as you can. This step matters a lot because too much water can make the relish thin and less flavorful.

3-Third Step: Make the relish mixture Transfer the drained vegetables into a large pot. Add 3 cups sugar, 3 cups apple cider vinegar or white vinegar, 1 teaspoon turmeric, 1 teaspoon dry mustard, 1 teaspoon black pepper, and 1 teaspoon celery seed. Stir everything well so the spices are spread evenly through the vegetables.

4-Fourth Step: Cook the relish Bring the mixture to a gentle boil over medium heat, then lower the heat and let it simmer. Stir often so the sugar does not stick to the bottom of the pot. Cook until the relish thickens and the vegetables look tender, usually about 30 to 45 minutes. The exact time can vary depending on how much liquid remains after draining.

5-Fifth Step: Taste and adjust Before you move the relish into jars, taste a small spoonful. If you want a slightly sweeter relish, you can add a little more sugar. If you like a sharper pickle flavor, add a small splash more vinegar. Keep in mind that if you are canning, ingredient changes may affect the final preservation balance, so it is best to follow safe canning guidelines closely.

6-Final Step: Pack and cool Spoon the hot relish into clean jars or storage containers. Let it cool before sealing and refrigerating, or follow proper canning procedures if you plan to store it in the pantry. Once cooled, the flavor gets even better after a day or two in the fridge.