Wash the zucchini, then cut them in half and remove the seeds if they are large. Finally, chop the zucchini into small pieces.

Cut the green and red peppers in half and remove the seeds. Then dice them into small pieces. Peel and dice the onion and celery,

Place the zucchini mixture into a large bowl, and cover it with pickling salt. Cover the bowl and let it sit for 24 hours in the refrigerator to draw out the liquid.

The next day drain the vegetable mix and rinse well with cold water. When finished rinsing use a plate or bowl to press down on top of the vegetable mix to press out as much liquid as possible.

Combine the remaining ingredients into a large stock pot and bring to a boil over medium-high heat.

Pour the vegetable mix into the brine, and return to a rolling boil. Then reduce heat to medium and boil gently for 20 minutes.

Remove the relish from the heat and ladle into canning jars leaving 1/2 inch headroom. Remove air bubbles, wipe the rims clean, and place lids on finger tight.

Process in a water bath canner for 20 minutes or according to your altitude.

Remove from the canner and place on a towel. Let the jars sit for 24 hours undisturbed to cool and seal. After this time any jars that have not sealed need to be placed in the fridge or reprocessed.

Remove the jar rings, wipe the jar clean, and label.