1. Combine zucchini, onion, green and red peppers, sprinkle with salt, cover with cold water and let stand 2 hours. 2. Drain, rinse and drain thoroughly. 3. Combine remaining ingredients in a large saucepot. Bring to a boil. Add vegetables and simmer for 10 minutes. Pack hot relish into hot pint or ½ pint jars, leaving ¼ inch headspace. Remove air bubbles. Adjust two-piece caps. 4. Process 10 minutes in a boiling water canner.
There are so many varieties of squashs and so many ways to preserve that it is worth planting enough to ensure a bountiful harvest!