Most people make relish out of cucumbers, but my Grandma was always known for her zucchini relish recipe. 

zucchini relishSince Grandma passed this recipe down to me, I have absolutely fallen in love with it. It requires very little ingredients to prepare and the taste is outstanding! 

Of course we use zucchini relish as a condiment for hot dogs and hamburgers, but we also use it to brighten up our deviled eggs, egg salad and even in our tuna salad recipes.  It is a great staple to have in the pantry or to share with friends.  Best of all, you know that you made it yourself!

Check out our other relish and pickle recipes: OWG Pickle/Relish Page

 

Grandma’s Zucchini Relish Recipe

Yields: 8-9 pints (depending on the size of the zucchini)

INGREDIENTS:

10 cups zucchini
3 cups onions
4 red bell peppers
5 tablespoons salt
3 cups sugar
1 tablespoon cornstarch
1 teaspoon turmeric
3 cups vinegar
1 teaspoon dry mustard
1 teaspoon coarse black pepper
1 teaspoon celery seed

INSTRUCTIONS:

zucchini relish
Relish boiling in a large stockpot

1. Grate zucchini, onions and peppers in a food processor. Place in a large bowl and add salt. Mix well. Cover and let stand at room temperature 8-10 hours. 

2. Rinse thoroughly in a large strainer and drain well. Use the back of the spoon to push mixture against strainer to release as much water as you can. 

3. Place zucchini mixture in a large stockpot and add remaining ingredients.

4. Mix well and bring to a boil.  Keep at a low boil for 30 minutes, stirring occasionally. 

5. Place in sterilized pint jars and process in a hot water bath for 15 minutes (adjust for altitude). 

Enjoy!
Mary and Jim

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Grandma's Zucchini Relish Recipe
Yields 8
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Ingredients
  1. 10 cups zucchini
  2. 3 cups onions
  3. 4 red bell peppers
  4. 5 tablespoons salt
  5. 3 cups sugar
  6. 1 tablespoon cornstarch
  7. 1 teaspoon turmeric
  8. 3 cups vinegar
  9. 1 teaspoon dry mustard
  10. 1 teaspoon coarse black pepper
  11. 1 teaspoon celery seed
Instructions
  1. Grate zucchini, onions and peppers in a food processor. Place in a large bowl and add salt. Mix well. Cover and let stand at room temperature 8-10 hours.
  2. Rinse thoroughly in a large strainer and drain well. Use the back of the spoon to push mixture against strainer to release as much water as you can.
  3. Place zucchini mixture in a large stockpot and add remaining ingredients.
  4. Mix well and bring to a boil. Keep at a low boil for 30 minutes, stirring occasionally.
  5. Place in sterilized pint jars and process in a hot water bath for 15 minutes (adjust for altitude).
Notes
  1. recipe courtesy for Old World Garden Farms
Old World Garden Farms https://oldworldgardenfarms.com/

12 thoughts on “Grandma’s Zucchini Relish Recipe – Passed Down For Decades

  • June 7, 2017 at 9:24 am
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    Mary and Jim, I have one similar and have also used yellow squash instead or even mixed the two at times. Everyone raves about how different and great it is. I have even served it with crackers as a dip, mixed it in potato salad, as well as pasta salads. It is really outstanding and such a great flavor additive.

    Reply
    • June 8, 2017 at 12:32 pm
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      Love the yellow squash and mixing idea!

      Reply
  • June 6, 2017 at 7:05 pm
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    This is a recipe that was also passed down to me from my grandmother. I didn’t think anyone else had it because no one I talk to has ever heard of using zucchini. This is the only relish I will eat. It is the best! My parents would grow these huge zucchini’s every year and it was my job to grate them (by hand!). We had relish by the gallons and would can and give it away. So yummy!

    Reply
    • June 8, 2017 at 12:32 pm
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      We love it as well!

      Reply
  • June 6, 2017 at 4:47 pm
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    When you say “my Grandma was always known for her zucchini relish” … whose grandma is that? Mary’s or Jim’s? This looks good and I am going to try it when the zukes start coming on… I would like to attribute the recipie to the correct grandma.

    Reply
    • June 8, 2017 at 12:31 pm
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      Mary’s Grandmother 🙂

      Reply
  • June 6, 2017 at 2:28 pm
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    Can I use less sugar? I don’t like sweet pickles

    Reply
  • June 6, 2017 at 9:08 am
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    Good morning! Is this recipe calling for 10 cups of shredded or 10 cups of diced zuchini? Do not want to make a mistake!! Thank you.

    Reply
    • June 6, 2017 at 10:20 am
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      Hi Maureen The recipe calls for 10 cups of grated zucchini and 3 cups grated onions. Hope that helps! Mary and Jim

      Reply
  • June 6, 2017 at 8:51 am
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    Thanks for all your recipes. I’ve made some and they are delicious.

    Would you please include in each recipe how much it yields. It would be very helpful, especially when canning.
    For example, the zucchini recipe – how many pint jars does it make?

    Thank you.
    Val

    Reply
    • June 6, 2017 at 10:21 am
      Permalink

      Hi Valeri This recipe should make around 8-9 pints, depending on the size of the zucchini. I will try to remember to add that to the actual article, like I try to do in the printable version. Thank you! Mary and Jim

      Reply
      • June 6, 2017 at 1:36 pm
        Permalink

        What does the size of the zucchini have to do with anything if you are supposed to end up with 10 cups of grated zucchini??

        Reply

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