As you can see by the picture above, We also mix in the yellow crook-neck squash as well. It adds a lot of pretty color to the jar. Here is the recipe.
Mix all of the vegetables with the salt. Then cover and let stand for 5-24 hours. (I always do the 24 hours, or at least over night because after all that grating, I am ready for a break.)
Put the relish into pint jars, clean the rims and add the lids. Process in a water bath canner for 15 minutes. (Here is t.he kind I've used for years) All of that vinegar used in pickling means you don't need to pressure can this recipe! Remove from the canner and allow the jars to cool and listen for the pop that to signify the sealing of the lids! If you have any left over relish in the pan, put it in a bowl in the fridge to use first!
Now, all you have to do is grill up some dogs or brats and enjoy your relish! You will love it.