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Easy Zucchini Relish

4

1310 min

Easy Zucchini Relish

Easy Zucchini Relish Photo 1

Time

1310 min

Serving

134 persons

Calories

34

Rating

4.00★ (19)

Cuisine

Author: Victoria Buriak
This zucchini relish is delicious. Use it just like you'd use a regular pickle relish — on sandwiches and meats or in salad dressing or potato salad. This recipe makes a large batch, filling about 14 small jelly jars.

Ingredients

  • zucchini: 12 cups (shredded)
  • onion: 4 cups (chopped)
  • salt: 5 Tbsp
  • dry mustard: 1 Tbsp
  • ½ teaspoons celery seed: 1 piece
  • ground nutmeg: 0.75 tsp
  • ground black pepper: 0.5 tsp
  • white sugar: 5 cups
  • ½ cups apple cider vinegar: 2 piece
  • medium red bell pepper: 1 piece (chopped)

Metric Conversion

Stages of cooking

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  1. Toss zucchini and onion with salt in a large bowl. Cover and refrigerate, 8 hours to overnight.
    Easy Zucchini Relish Photo 2
  2. Rinse vegetables with cold water and drain well.
    Easy Zucchini Relish Photo 3
  3. Mix dry mustard, celery seed, nutmeg, and pepper together in a bowl.
    Easy Zucchini Relish Photo 4
  4. Combine sugar, vinegar, and bell pepper in a large pot with drained vegetables and spice mixture. Bring to a simmer over medium heat and cook until vegetables are tender, about 25 minutes.
    Easy Zucchini Relish Photo 5
  5. Meanwhile, inspect fourteen 1/2-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until relish is ready. Wash new, unused lids and rings in warm soapy water.
    Easy Zucchini Relish Photo 6
  6. Pack vegetables into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
    Easy Zucchini Relish Photo 7
  7. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower the jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 25 minutes.
    Easy Zucchini Relish Photo 8
  8. Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
    Easy Zucchini Relish Photo 9

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