A good end of summer relish. Relishes are traditionally on the sweet side, but if you like, reduce the sugar some. The vegetables brine for about 3 hours before the relish is cooked, and then marinate in the fridge for two days before serving, though you could eat this after an overnight marination in the fridge.

2 T salt
2 quarts water, plus extra if needed
4 c diced zucchini and/or summer squash
1 1/2 c thinly sliced onion
2 medium carrots, thinly sliced
1 red bell pepper, diced
1/2  – 1 fresh cayenne or other hot pepper, ribbed and seeded, finely chopped, optional
1/2 – 3/4 c sugar
1/2 c cider vinegar
1/2 t celery seed or ground cumin
1/2 t ground coriander
1/8 t ground turmeric

1. Combine the salt and water in a large bowl. Stir to dissolve. Add the vegetables. If the vegetables aren’t fully covered, add more water. Let stand for 3 hours. Drain. Taste a piece of vegetable. If it’s too salty, rinse the vegetables and drain again.

2. In a large saucepan or pot, combine the sugar, vinegar, celery seed, coriander, and turmeric. Bring to a boil. Carefully add the vegetables. Return to the boil. Reduce heat and simmer, uncovered, for 5 minutes.

3. Transfer to a bowl or large jar. Cool to room temperature. Cover and refrigerate for at least 2 days before serving.