Zucchini Relish

In an extra-large nonmetal bowl, combine zucchini, onion, red sweet pepper and jalapeño. Sprinkle the canning and pickling salt over vegetables. Add ice; toss to combine. Cover and let stand at room temperature for 1 hour.

Transfer vegetables to a large colander set in sink. Rinse with cold water; drain. (Try to pick out the unmelted bits of ice, but if a few remain, that’s OK.)

In an 8-quart stainless-steel, enamel or nonstick heavy pot, combine vinegar, sugar, garlic, mustard seeds, turmeric, celery seeds and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes. Add drained vegetables. Return to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally.

Ladle relish into hot, sterilized half-pint canning jars, leaving 1/2-inch head space. Wipe jar rims; adjust lids. Process filled jars in boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.