2 cups chopped Red Dog Farm zucchini
1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped red pepper
2 Tbls. salt
1 cup sugar
2 tsp. celery seed
1 tsp. mustard seed
1 1/4 cups apple cider vinegar

Combine the vegetables and salt and cover with water. Let them stand for two hours. Rinse, drain and repeat. Boil the sugar, spices and vinegar. Add the vegetables to the liquid and simmer for 10 minutes. If you are canning, pack into half pints, leave 1/4″ of headspace and heat in a hot water bath for 10 minutes. If you are not canning, let cool and then refrigerate for up to one month. This recipe makes 4 half pints of relish. Serve with your sandwiches and grillables, over eggs and potatoes with kale, or whatever sounds tasty to you.