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.
This is a great way to use up all of that summer zucchini!
- 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.
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).
Pass the onion through the same process, until you have about 4 cups.
In a large ceramic or glass bowl combine the zucchini, onion, and 5 tablespoons pickling salt, and chill the mixture, covered, overnight.
The next day, drain the zucchini mixture in a colander, rinse it under running cold water, and drain thoroughly.
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.
Add the zucchini mixture and 2 sweet bell peppers, both chopped fine, and simmer the mixture, stirring frequently, for 30 min.
Pack into jars and process in boiling water for 15 min