2 md Green Peppers, seeded
2 md Tomatoes, Cored
1 md Onion
1 md Zucchini
1/2 sm Eggplant, Pared
2 tb Salt
1 c  Sugar
1 c  Vinegar
1 c  Water
1 ts Mustard Seed
3/4 ts Celery Seed
1/4 ts Fine Herbs

Using the coarse blade of a food chopper, grind the peppers, tomatoes,
onion, zucchini and eggplant. Stir the salt into the vegetables and let
stand overnight. Rinse and drain the vegetables. In a medium saucepan,
combine the sugar, vinegar, water, mustard seed, celery seed and fine
herbs. Stir in the vegetables. Bring to boiling then reduce the heat and
simmer for 5 minutes, stirring frequently. Cool, then cover and chill until
ready to use. Makes about 4 cups of relish.