This relish is absolutely delicious and we use it in everything from tuna fish salad, to potato salad, to hot dogs, you name it.........NO ONE has EVER guessed it is made with zucchini, it just tastes like the BEST bread and butter pickle relish you have EVER eaten !!!

12 cups unpeeled zucchini (chopped small)3 cups sweet onion (chopped small)
1 cup celery (chopped small)
2 large red bell peppers (chopped small)
2 cups peeled carrots (chopped small)
1 cup pickling* salt (see important note)
3 cups white vinegar
3 cups granulated sugar
2 teaspoons turmeric
2 teaspoons DRY mustard powder
1 tablespoon celery seed
1/2 teaspoon black pepper
1 tablespoon corn starch

Wash and dry the vegetables before cutting them (the only one you should peel is the carrot). Coarsley chop the vegetables, then put them in the food processor (2 or 3 cups at a time) and pulse them a few times to get the pieces small enough for a good relish (but not too small). The chop size should look like this:
Measure the vegetables AFTER you chop 
them in the food processor.
Mix the small chopped vegetables and 1 cup of pickling salt. Place this mixture (covered) in fridge overnight (The salt will draw excess moisture out of the veggies).

IMPORTANT NOTE: After the vegetables have chilled overnight, it is VERY IMPORTANT that you rinse the salt off of them. I rinse the chopped veggies three times (in small batches).

Whatever method you choose to rinse the salt off, just make...