Look here for Linda Lou's Zucchini relish recipe. It can be made from zukes or yellow squash. Also you can just use the cucumber relish recipes at NCHFP and sub zukes or yellows for the cukes. All else remians the same.

Dave

OMG that's wonderful!!!! THanks so much : )

okay so I started this recipe and now realize I will have to process tonight because I have to leave the house for the day by 7:00 AM tomorrow. Is it okay to put the summer squash/onion/salt in the refrigerator for only a few hours versus overnight?

12 hours is recommended minimum required to draw the water out of the squash/cukes. Many recipes call for 24 hours. You can do less if you wish but you will end up with a much soupier mushier relish. You are better off both quality and safety wise if you just let it sit 24 hours in the fridge with the salt than try to rush it.

Canning means you need to plan ahead whenever possible. :)

And be sure to rinse it well or it will be too salty.

Dave

"Canning means you need to plan ahead whenever possible. :)"

My plans for tomorrow were change for me unexpectedly : (

I thought it would be okay because the cucumber relish recipe from NCHFP only has you draw the water out for 3-4 hours.

I was searching for a zucchini relish recipe and came across this thread. I made a zucchini relish about 15 years ago that we liked. The recipe was from ball and it was sweet. I don't know if the one in the 2012 edition of the ball book is the same or not. The one I made years ago was really good! We used it the same way you would use any sweet relish. IMO it is better then dill relish and definitely better then store bought anything.
Has anyone made the recipe in the current ball book? Is it the same as before?

There is one in the ball blue book 2012 that only requires two hours in the salt bath.