Most people make relish out of cucumbers, but my Grandma was always known for her zucchini relish.
Since Grandma passed this recipe down to me, I have absolutely fallen in love with it. It requires very few ingredients to prepare and the taste is outstanding!
Plus, it is another recipe to use the abundance of zucchini that comes out of the garden each summer besides making loaf after loaf of Zucchini Bread.
We use zucchini relish as a condiment for hot dogs and hamburgers. However we also use it to brighten up our deviled eggs, egg salad and even in our ham 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
*printable recipe is located at the bottom of this page
Yields: 8-9 pints
INGREDIENTS:
- 10 cups shredded zucchini
- 3 cups onions
- 4 red bell peppers
- 5 tablespoons salt
- 3 cups sugar
- 1 teaspoon turmeric
- 1 teaspoon dry mustard
- 3 cups apple cider vinegar
- 1 teaspoon coarse black pepper
- 1 teaspoon celery seed
ZUCCHINI RELISH 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. Stir the Zucchini Relish until incorporated.
4. Continue to mix well and bring to a boil. Keep at a simmer for 30 minutes, stirring occasionally.
5. Place in sterilized pint jars and process in a hot water bath for 15 minutes (adjust for altitude as required).
Enjoy!
Mary and Jim
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Grandma’s Zucchini Relish Recipe
Ingredients
- 10 cups zucchini
- 3 cups onions
- 4 red bell peppers
- 5 tablespoons salt
- 3 cups sugar
- 1 teaspoon turmeric
- 3 cups apple cider vinegar
- 1 teaspoon dry mustard
- 1 teaspoon coarse black pepper
- 1 teaspoon celery seed
Instructions
-
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.
-
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.
-
Place zucchini mixture in a large stockpot and add remaining ingredients.
-
Mix well and bring to a boil. Keep at a low boil for 30 minutes, stirring occasionally.
-
Place in sterilized pint jars and process in a hot water bath for 15 minutes (adjust for altitude).
Recipe Notes
Recipe courtesy of Old World Garden Farms
