Recipe: Sweet Zucchini Relish

The winner of Elevate the Everyday is commenter #15 Zoe.



This week has been a busy one in the garden.  Beans, zucchini, cucumbers are the most prolific things so far. We’ve also been enjoying the first of the tomatoes and dealing with some wind-fall apples– green and as tart as Granny Smith, but very yummy. We’ve been freezing grated zucchini and green beans.  We’ve made dill pickles.  We’ve even made some applesauce with some of the windfall apples.  I also used a new recipe for zucchini relish that I hope my family will enjoy.  (I personally have a prejudice against anything pickle-ish, but my family loves such things.)  Here’s what I did, adapted from this.

Sweet Zucchini Relish

  • 12 cups shredded unpeeled relish1zucchini
  • 4 cups minced onion
  • 5 tablespoons canning salt
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 4 cups white sugar
  • 3 cups white vinegar
  • 1 tablespoon cornstarch
  • 1 tablespoon dry mustard
  • 3/4 teaspoon ground nutmeg
  • 1 ground turmeric
  • 2 teaspoons celery seed
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon ground black pepper


  1. Place the zucchini and onion in a large, non-metallic bowl, and sprinkle the salt on top. Evenly mix the salt throughout the zucchini. Cover, and refrigerate overnight.
  2. The following day, drain the zucchini in a colander, and rinse well with cool water. Squeeze out excess water and set aside. Place the green bell pepper, sugar, vinegar, and cornstarch into a large pot. Add the nutmeg, turmeric, mustard, cayenne, celery seed and black pepper. Stir to combine, then add the drained zucchini. Bring to boil,  then reduce heat to medium-low, and simmer 30 minutes.
  3. Meanwhile, sterilize 7 or 8 one-pint jars and lids.  Fill your canner or a very large pot two-thirds full of water, and bring water to a boil.
  4. Pack relish into sterilized jars, filling jars to within 1/4 inch of top.  Wipes off threads, then screw on lids. Carefully lower jars in the already-boiling water in your canning pot.  Pour in more boiling water if necessary, until tops of jars are covered by 1 inch of water. Return pot to a full boil, then cover and process for 30 minutes.
  5. Remove jars from pot and place on cloth-covered surface until cool. Once cool, press top of each lid with finger, ensuring that seal is tight  and the lid does not move up or down.