Combine the courgette and onions
in a large bowl, sprinkle with the salt and leave to stand
overnight. Drain the juices that have
collected in the bowl, then rinse the vegetables in cold water and
drain once more. In a large pot combine the
courgette and onion with the rest of the ingredients and bring to
the boil, stirring. Reduce the heat and simmer,
uncovered, for about 40 minutes until the mixture has reduced and
thickened. Sterilize six jars of 500 ml
capacity and spoon the relish into them while hot. Cap and seal tightly.
