Zucchini Relish

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Very Good! Personally, I give it a 5 star rating.

Preparation time:
Cooking time:

Difficulty: Medium - some experience needed
Serves: 7 pints


10 cups ground zucchini
3 cups ground onion
5 tablespoons salt
4 1/2 cups sugar
1 tablespoon dry mustard
3/4 teaspoon turmeric
1 1/2 teaspoon celery seed
1/2 teaspoon black pepper
2 1/2 cups cider vinegar
3/4 teaspoon nutmeg
1 red bell pepper, ground
1 green bell pepper, ground


Using coarse grinder, grind zucchini and onion (see note at bottom of recipe). If large zucchini are used, remove seeds before grinding. Combine zucchini and onion with salt and let stand overnight in the refrigerator. Rinse, then drain thoroughly. (I put a little of it at a time in a colander that has lots of small holes and using my kitchen sink sprayer I rinse, then toss it and press it with my fingers, forcing the liquid out.)

In a large saucepan, combine sugar, dry mustard, turmeric, celery seed, pepper, vinegar and nutmeg. Add zucchini mixture and cook over medium heat until it begins to thicken; then add ground bell peppers and cook on low heat for 30 minutes or until desired consistency is reached.

Pour into pint jars, leaving 1/2 inch head space. Adjust lids.

Process in boiling water bath for 15 minutes.

Note: I love my food processor! Instead of using a grinder, I chop everything up in my food processor. It saves time and mess. You can chop it as fine or as coarse as you like. I like to chop it up fine, but not so that it is mush; use your pulse button to have better control.

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