Home Style Zucchini Relish

Brad Nichols

By
@bmnich

My mom used to make this relish when I was growing up. It was a great use of all the huge Zucchini that grew in our garden. There always seemed to be more than you could possibly eat!
Not as sweet as standard green relish I love the homemade flavor this adds to burgers and dogs - there is nothing quite like it! You can also substitute cucumbers for the Zucchini if that happens to be your garden crop of choice! Enjoy!


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Comments:

Serves:

Makes 5 pints

Prep:

8 Hr 20 Min

Cook:

20 Min

Method:

Canning/Preserving

Ingredients

5 lb
fresh zucchini (or cucumber)
6 large
onions
2
red bell peppers - seeded and chopped
1/2 c
coarse pickling salt

FOR THE BRINE

2 c
distilled white vinegar
1 c
sugar
1 c
water
1 Tbsp
mixed pickling spice
2 tsp
celery seed
1 tsp
dry mustard
1/4 tsp
ground cloves
1/4 tsp
ground black pepper
1/4 tsp
nutmeg

Directions Step-By-Step

1
Finely chop the Onions, peppers and unpeeled Zucchini, place in a large bowl.
2
Mix in Pickling salt and cover with water. Cover bowl and place in the refrigerator overnight
3
Drain and rinse thoroughly with cold running water
4
Combine vegetables and all remaining ingredients in a large saute pan and bring to a boil
5
Simmer uncovered for 20 mins, stirring often.
6
Ladle into hot, sterilized pint jars and seal

About this Recipe