Use only fresh firm medium sized zucchini. Wash and dry but do not peel. Remove large seeds and grate/shred. Peel and chop onion finely. Remove Stem and seeds from pepper and chop finely. Mix Zucchini, onions, green pepper and canning salt. Let set overnight. Drain and rinse with cold water.
Put mixture in a large kettle, add vinegar and remaining ingredients, bring to a rolling boil. Cook 10 minutes. Pack in hot sterilized jars. Heat lids in hot water and seal. Using standard hot water bath processing.