When it comes to relish, most people think of cucumbers. However, my Grandma was known for her zucchini relish, and I have fallen in love with it ever since she passed down the recipe to me. With just a few ingredients, this relish is not only easy to prepare but also incredibly delicious!
Not only is this recipe a great way to use up the abundance of zucchini from your garden during the summer, but it also serves as a versatile condiment. We love using zucchini relish on hot dogs and hamburgers, but it can also add a burst of flavor to deviled eggs, egg salad, and ham salad recipes.
Having a jar of homemade zucchini relish in your pantry is not only convenient but also satisfying. You know that you made it yourself, and that makes it even more special!
Grandma’s Zucchini Relish Recipe
Yields: 8-9 pints
INGREDIENTS:
- 10 cups shredded zucchini
- 3 cups onions
- 4 red bell peppers
- 5 tablespoons salt
- 3 cups sugar
- 1 teaspoon turmeric
- 1 teaspoon dry mustard
- 3 cups apple cider vinegar
- 1 teaspoon coarse black pepper
- 1 teaspoon celery seed
ZUCCHINI RELISH INSTRUCTIONS:
- Grate zucchini, onions, and peppers in a food processor. Place in a large bowl and add salt. Mix well. Cover and let stand at room temperature for 8-10 hours.
- Rinse thoroughly in a large strainer and drain well. Use the back of a spoon to press the mixture against the strainer to release as much water as possible.
- Transfer the zucchini mixture to a large stockpot and add the remaining ingredients. Stir the zucchini relish until everything is well incorporated.
- Continue to mix well and bring the mixture to a boil. Reduce heat and let it simmer for 30 minutes, stirring occasionally.
- Transfer the relish into sterilized pint jars and process in a hot water bath for 15 minutes (adjust for altitude if necessary).
Enjoy!