A Life Home Crafted

  • Home
  • Brewing
  • Blog
  • About Us
You are here: Home / recipe / Zucchini Relish

Zucchini Relish

August 4, 2019 by Marycarlich Leave a Comment

Speaking of the best recipes for too many zucchini, I have to share this recipe for zucchini relish. My family has been making it for decades. Every summer my parents’ kitchen is filled with jars and jars of zucchini relish. I get SO SAD when, later in the year, the jars all run out!! It makes for a tangy addition to sandwiches, it’s a great alternative to pickle relish, but I really love it on top of eggs. Over easy eggs on crispy, buttered toast with zucchini relish on top? Yes, please.

This recipe can be found in Preserving Summer’s Bounty by Marilyn Kluger. Highly recommend this canning book!

Using the grater attachment on your Cuisinart, or other food processor, will make the prep go quickly. Pay attention to the recipe, however. There is a “sit overnight” portion, so this recipe is not one you can throw together in one day.

Zucchini Relish

 

Print

Zucchini Relish

This is a great way to use up all of that summer zucchini!

Keyword relish, zucchini
Prep Time 12 hours
Cook Time 50 minutes
Servings 5 pints
Author Marycarlich

Ingredients

  • 12 cups zucchini Depends on how big your zucchini are but this could be about 16 small ones. Or 4 giant ones haha
  • 4 cups onion
  • 5 tbsp pickling salt
  • 5 cups sugar
  • 3 cups apple cider vinegar
  • 1 tbsp dry mustard
  • 1.5 tsp celery seed
  • 1 tsp black pepper
  • 3/4 tsp turmeric
  • 2 bell peppers Use one red and one green for the best color combo in the jar. Chop up the bell pepper into a small dice.

Instructions

  1. Put zucchini, scrubbed and trimmed, through the coarse blade of a food grinder to measure 12 cups (we use the grater attachment of our cuisinart).

  2. Pass the onion through the same process, until you have about 4 cups.

  3. In a large ceramic or glass bowl combine the zucchini, onion, and 5 tablespoons pickling salt, and chill the mixture, covered, overnight.

  4. The next day, drain the zucchini mixture in a colander, rinse it under running cold water, and drain thoroughly.

  5. In a kettle or large stock pot, combine the sugar, cider vinegar, dry mustard, celery seed, pepper, and turmeric and bring the liquid to a boil, stirring until the sugar is dissolved.

  6. Add the zucchini mixture and 2 sweet bell peppers, both chopped fine, and simmer the mixture, stirring frequently, for 30 min.

  7. Pack into jars and process in boiling water for 15 min

Zucchini Relish with onions and bell peppers

1 Shares

Filed Under: recipe Tagged With: canning recipe, garden bounty, recipes for zucchini, relish, too many zucchinis, zucchini, zucchini relish

Keep in Touch with our Newsletter!

We will send you the latest a couple times a month so that you don't miss out on anything over here!

Please wait...

Thank you so much! I promise not to abuse your email trust :)

« Five Tips for Traveling with Kids
Ten Recipes for Zucchini Overload »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




About Us!

Family photo

Welcome to our virtual home!! We are a family of 4 who loves to travel. Mary loves to knit and cook and eat all the food. Nick loves to brew beer and is apparently making cheese now. He’s also obsessed with green grass. The kiddos are tiny gremlins.

Kick back and stay a while!

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Keep in Touch with our Newsletter!

We will send you the latest a couple times a month so that you don't miss out on anything over here!

Please wait...

Thank you so much! I promise not to abuse your email trust :)

Categories

Copyright © 2021 · Delightful theme by Restored 316