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!

Rating:
★★★★★ 1 vote
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

Step-By-Step

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

About this Recipe