Barbecue Zucchini Relish

4 cups finely chopped zucchini (about 2 large)
1 cup finely chopped onion
1 medium sweet red, green or yellow pepper, finely chopped
1/2 cup finely chopped celery
2 Tbsp. pickling salt
1 1/2 cups granulated sugar
1 1/4 cups white vinegar
1 Tbsp. celery seed, optional
1 tsp. mustard seed
1/2 tsp. each: dry mustard and ground cloves or (I used allspice)

Combine zucchini, onion, pepper and celery in a large non-reactive bowl. Sprinkle with salt and cover with cold water; let stand for 1 hour. Drain vegetables in a sieve, pressing out excess moisture; reserve vegetables.

Combine sugar, vinegar, celery seed, mustard seed, dry mustard and cloves in a large stainless steel or enamel saucepan. Bring to a boil over high heat; add reserved vegetable mixture. Return to a boil, reduce heat and boil gently, uncovered, for 45 minutes or until mixture is thickened.

Using hot jars, ladle relish into jars to within 1/2 inch of rim (head space). Process 10 minutes for half pint jars and 15 minutes for pint jars. Makes 3 1/4 cups.

I doubled this recipe and got 5 pints plus a little more. This relish is really good, tastes just like pickle relish. I think you will be very pleased with the results.