Instructions: Note: Carrots and celery should be cut into 1/4- by 1/4- by 3-inch strips.

1. In a large bowl combine zucchini, onion, carrot, celery, radishes, and salt. Cover with cold water and let stand 45 minutes. Drain thoroughly.

2. In a large pot combine vinegar, sugar, celery seed, fennel seed, mustard, and pepper pods. Bring to a simmer. Remove from heat and pour over vegetables. Let cool, then refrigerate at least 1 day. To serve, lift vegetables out of their brine with a slotted spoon. Transfer to relish trays or bowls. Vegetables may be stored, in their brine, and refrigerated, for up to 1 month.

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