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zucchini relish

(1 rating)
gretchen2 avatar
Recipe by
g h
@gretchen2
Magna, UT

This relish is an excellent way to use up all that extra zucchini that you have in your garden! Delish, and keeps well in a cool cellar for a long time, when canned. Keep refrigerated after opening. My mom loves this for a homemade Christmas present! :)

(1 rating)
method Stove Top

Ingredients For zucchini relish

  • 12 c
    zucchini, grated
  • 4 c
    vidalia or other sweet onions ground or
  • 5 Tbsp
    salt
  • 2 Tbsp
    cornstarch
  • 1 Tbsp
    dry mustard
  • 1 Tbsp
    tumeric
  • 1 tsp
    celery seed
  • 3 c
    granulated sugar
  • 2 1/2 c
    apple cider vinegar
  • 1
    green pepper
  • 1
    red pepper

How To Make zucchini relish

  • 1
    Mix zucchini, onions and salt in a large kettle or bucket and let set overnight. Grind 1 green pepper and one red pepper at the same time, but, add next day, before cooking.
  • 2
    Drain and rinse several times and then squeeze out as much water as possible. Put back in large kettle and add remaining ingredients.
  • 3
    Stir well and cook about 30 minutes, stirring often.
  • 4
    ladle into clean hot pint jars, and process. I prefer to use a pressure canner to ensure food safety.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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