Zucchini Relish
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
30 mins
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Additional Time
20 mins
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Servings
176 tablespoons
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Calories
17 kcal
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Course
Condiments
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Cuisine
American
Zucchini Relish
Description
This Zucchini Relish recipe starts by finely grating zucchini, onion, and red bell peppers using a food processor for consistent texture. The vegetables are mixed with pickling salt and allowed to brine overnight, which draws out excess moisture and enhances crispness.
After rinsing off the excess salt, the vegetables are combined with sugar, apple cider or white vinegar, turmeric, mustard powder, black pepper, and celery seed, then cooked to meld flavors. The turmeric adds color and subtle earthiness, while the mustard and celery seed enhance the spiced profile of the relish.
The relish pieces retain a tender yet slightly textured bite, making it suitable as a condiment for sandwiches, hot dogs, or as a side dish. It can be water bath canned with adjusted processing times depending on altitude or stored refrigerated for months unopened.
Using a non-reactive colander for rinsing and storing helps maintain flavor and color. The recipe yields about 5 1/2 pints. Grating finely encourages even pickling and a pleasing mouthfeel.
Ingredients
For Brining
- 10 cups zucchini grated
- 3 cups onion grated
- 4 bell pepper red
- 5 tablespoons canning salt or pickling salt
For Relish
- 3 cups sugar
- 3 cups apple cider vinegar or white vinegar
- 1 teaspoon Turmeric
- 1 teaspoon mustard powder dry
- 1 teaspoon black pepper
- 1 teaspoon celery seed
Instructions
For Brining
- Remove the blossom and stem end from the zucchini. If the zucchini is large, cut it in half and scrape out the seeds with a spoon. Then cut the halves into smaller pieces that fit into your food processor. Pulse the food processor until you have medium-fine chunks. We like a bit of texture, so not very fine, but no larger chunks either. (Think of the size of commercial relish pieces.) Do this in batches and place the chopped zucchini into a large non-reactive bowl.
- Peel and quarter the onions. Pulse them in the food processor. Add them to the bowl with the zucchini. Cut the stem end off of the peppers. Deseed them and pulse them in the food processor, too. Add them to the bowl.
- Mix grated vegetables in a large bowl. Add salt. Let sit on counter or in refrigerator overnight. See important notes below!
For Relish
- Next morning, rinse the zucchini mixture well, with cold water, in a colander to remove some of the salt.
- Add to a large pot. Add remaining ingredients.
- Bring the mixture to a boil. Low boil it for about 30 minutes, until it is relish consistency.
- Pack and seal in hot jars. Refrigerate for at least 6 months.
- For longer storage, and to make shelf stable, process pint jars in water bath canning pot for 20 minutes, adjusting for elevation.
Canning Instructions
- Once the relish is at a good consistency, heat jars and start your boiling-water canner.
- Pack hot finished relish into hot jars.
- Remove air bubbles.
- Wipe rims of jars with damp paper towel to remove debris.
- Center warmed lid on jar. Screw on band fingertip tight.
- Process jars for 15 minutes, adjusting for altitude. (See notes below for altitude adjustment.
Notes
- This recipe yields about 5 1/2 pints of relish, suitable for canning or refrigerated storage.
- Grating vegetables finely using a food processor produces a consistent texture similar to commercial relish.
- Peeling zucchini is unnecessary; washing and coring are sufficient.
- Use a non-reactive colander for rinsing and storage to prevent metallic flavors.
- Unopened jars can be refrigerated for about six months if not canned.
- Adjust water bath canning time by altitude: 15 minutes (0-3000 ft), 20 minutes (3000-6000 ft), and 25 minutes (above 6000 ft).
Nutrition Information
Show DetailsNutrition Facts
Serving: 176tablespoons
Amount Per Serving
Calories 17 kcal
% Daily Value*
| Calories | 17kcal | 1% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 199mg | 8% |
| Potassium | 31mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 99IU | 2% |
| Vitamin C | 5mg | 6% |
| Calcium | 3mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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