2 pounds zucchini1 large yellow or white onion, diced1 red bell pepper, seeded, diced2 tablespoons salt1¼ cups sugar1 cup each: distilled white vinegar, water1 teaspoon each: celery seeds, freshly grated nutmeg½ teaspoon each: ground turmeric, pepperCut the zucchini lengthwise into thin strips using a julienne peeler or a mandoline. Cut the strips crosswise into matchsticks. Transfer to a large nonreactive bowl. Add the onion, bell pepper and salt. Toss to combine. Cover; let stand at room temperature 6 hours or up to 1 day.Have ready hot, sterilized jars and their lids. Drain the zucchini mixture in a large colander. Rinse thoroughly; drain again. Transfer to a large nonreactive saucepan. Add the sugar, vinegar, water, celery seeds, nutmeg, turmeric and pepper. Stir to combine. Heat to a boil over high heat; reduce the heat to medium-low. Simmer, stirring occasionally, until slightly thickened, 25 to 30 minutes.Ladle the hot relish into the jars, leaving ¼ inch of space at the top. Remove any air bubbles. Wipe the rims clean; seal tightly with the lids. Process the jars in a boiling water bath 10 minutes. Cool jars; test seals. Store. If the seal has failed during processing, refrigerate the jar up to one month.

"Although this zucchini relish is similar to sweet pickle relish, it has a softer texture and a mellower flavor," write the authors of Williams-Sonoma's "The Art of Preserving."They prefer using a julienne peeler or mandoline for this relish, but you can always chop the zucchini instead. Store it in the refrigerator for up to one month. Or can the relish; sealed jars may be stored in a cool, dry place for up to one year.