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.
Add in:
- 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.
Linked to Nature's Nurture, Frugal Days./small>
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{ 6 comments… read them below or add one }
I made this a month ago….I used my Grandma’s recipe…so good!
Sounds and looks delicious!
I make a similar one – only with 10 C shredded Zukes and Yellowneck squash mixed as available, 2 cups shredded carrots, and 1 C diced onions… and no bell peppers as allergic to them…. All peels on except onions..
With the peels on, I love how colorful it is – Green zukes, Yellow squash, and Orange carrots
We use it not only as a relish, on fish, in tunafish mix, but as a tarter sauce type mix for clam fritters.
Delicious!
When i was growing up, my mom used to make a zucchini relish with pineapple juice. I think I would like it a lot more now that I’m an adult, but at the time I just kept thinking if I wanted to eat pineapple, I’d just eat pineapple, not flavored zucchini.
Wonder if she still has that recipe…..
Yes yes yes!! Made this a couple years ago -best relish ever!
I have made Yellow zucchini honey, it is like making Lemon honey, so yummy….and keeps for up to a year bottled.
I’d love the recipe for that Karen Robinson!