Dill Zucchini Relish

This actually calls for cucumbers but I substitute zucchini.

6  cups cucumbers, chopped  
2  cups red bell peppers, chopped  
2  cups onions, chopped  
1  cup celery, chopped  
2/3 cup salt  
6  cups water  
4  cups cider vinegar  
1  cup sugar (optional)  
2  tablespoons mustard seeds  
1  teaspoon celery seed  
3   garlic cloves, minced  
2   chili peppers, minced  
1/2 cup dill weed, chopped

Directions:

1. Combine cucumber, peppers, onion and celery with salt and water. Let sit 3 hours. Drain and rinse thoroughly with cold water and drain well again.

2. Bring vinegar, sugar, and remaining ingredients to a boil in a large pan, stirring to dissolve sugar. Add drained, chopped vegetables, and return to boil. Reduce to simmer and continue until relish reaches desired consistency - about 15 minutes.

3. Ladle into hot pint jars, leaving 1/2 inch headspace. Close with hot 2-piece caps, and process in boiling water bath for 15 minutes.

4. Store in cool dry place.