Sweet Zucchini Relish

Kathy Pennell


I have had this recipe for years and started making it again recently. I like this better than store bought relish. My husband says it tastes like hotdog relish. Hope you enjoy it as much as we do!

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Makes 7 pints


10 c
grated green zucchini
5 c
finely chopped onions
2 c
finely chopped celery
1 c
canning salt
finely chopped green bell peppers
finely chopped red bell peppers
2 tsp
ground turmeric
1 Tbsp
dry mustard
3 Tbsp
celery seed
6 c
3 Tbsp
5 c
white and/or apple cider vinegar

Directions Step-By-Step

Toss zucchini, onions, and celery well with the canning salt in a large bowl. Let stand overnight or 8 hours.
Drain into a colander and rinse 3 or 4 times to make sure all of the salt is off of the zucchini mixture. Press by hand to get rid of any excess moisture.
In large pot, mix dry ingredients well then mix with vinegar and add zucchini mixture and the green and red peppers. Bring to a boil and simmer for 1/2 hour on med low heat, stirring occasionally. I use both white and apple cider vinegar.
Ladle into sterile jars. Run a thin utensil through relish to get rid of any bubbles. Wipe rim clean with a wet paper towel. Place a sterile lid and then screw on ring. Repeat until you have filled 7 pints. Process in hot water bath for 30 minutes. Enjoy!

About this Recipe

Course/Dish: Other Sauces
Dietary Needs: Vegetarian