This time of year seems to be notorious for "what do I do with all this zucchini"? Here is a great tired and true recipe to use some of those extra zucchinis up. Simple and delicious!!
Zucchini Relish Recipe
In large bowl place:
- 16 cups of shredded zucchini (I leave the peel on, but you can do either)
- 2 cups of small pieces of diced up onion
- 5 T. canning salt
Place these 3 things together and mix. Let stand overnight, covered, on your countertop or refrigerator. In the morning, use a colander to rinse the zucchini/onion mixture. Rinse thoroughly with cold water and drain.
Place this in a large stockpot.
- 2 1/2 cups vinegar (apple cider or white)
- 4 cups sugar
- 2 t. celery seed
- 1 T. dry mustard
- 1 T. turmeric
- 1 T. cornstarch
- 2 diced up green or colored peppers
Mix all the seasonings and pepper pieces into your zucchini/onion mix and bring to boil for 30 minutes. Place mixture in pint jars and seal, using hot water bath for 10 minutes.
Please check with your local extension office for any changes on times/temps/high altitude.
Enjoy! Until next time, Julie
Have you ever made any kind of zucchini relish recipe? What do you like to add?
Julie is Merissa's mom and she's committed to living a frugal and simple lifestyle. Julie grows her own herbs in her garden and enjoys making things at home. You can now find her home remedies and ideas here at Little House Living.
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