I've tried Rita's recipe because I really liked the colour of her relish. I've adapted it a little,but I'm posting the original,in case you'll be tempted too. I left out the wasabi and ginger.

Ingredients:
Brine Soak

1 very large zucchini, 8 cups shredded zucchini
4 onions, 3 cups shredded
4 bell peppers, 3 cups shredded
3 green chili peppers, roasted
6 -8 cloves garlic, minced
1/2 cup canning salt
Vinegar Solution
3 cups vinegar
1 1/2 cups sugar
1 teaspoon turmeric
1 teaspoon mustard seeds
1 teaspoon coriander seeds or 1 teaspoon celery seed
1 -2 teaspoon wasabi powder
1 teaspoon grated ginger
1 tablespoon chopped lemon basil or 1 tablespoon cilantro or 1 tablespoon culantro

 Place the Brine soak ingredients in a glass or stainless steel container. Sprinkle with canning salt and cover with cold water. Let stand for 1 hour or refrigerate overnight, rinse well and drain. Squeeze out excess water. You`ll have 4 cups of well packed veggies.
 In a large heavy bottom pot prepare vinegar solution by adding all it`s ingredients bring to a boil then add the drained vegetables and simmer for 10 minute
 Fill jars, leaving 1/4-inch head-space. Process pints for 10 minute in boiling-water canner.