Sunny Zuchinni Relish

Diane M.


When the zukes come on, there's no stopping them! I only planted 2 plants this year, but still got plenty, so I made up a batch of this great relish. I've been making this for years and my family loves it! It's pretty and taste so much better than storebought.


★★★★★ 1 vote

makes 7 pints
9 Hr


  • 10 c
    green and yellow zuchinni, cut in chunks (i peel half of them for tenderness and color variation)
  • 3 c
    diced onion
  • 1
    large red bell pepper, diced
  • 1 can(s)
    diced, mild green chiles
  • 3 Tbsp
    canning salt
  • 3 1/2 c
  • 3 c
  • 1 Tbsp
  • 3 tsp
    celery seed
  • 1 tsp
  • 1/2 tsp
    ground nutmeg

How to Make Sunny Zuchinni Relish


  1. In a large bowl, combine zuchinni, onion, pepper, chilies and salt; stir well. Cover and chill overnight or 8 hrs.
  2. Rinse zuchinni mixture well and drain.
  3. In a large pot, combine the remaining ingredients and bring to a boil. Add the zuchinni mixture to the liquid and simmer for 10 mins.
  4. Ladle into hot, sterilized jars, leaving 1/4" headspace and process for 15 minutes. Remove jars and cool. makes about 7 pint jars.

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About Sunny Zuchinni Relish

Course/Dish: Other Sauces
Hashtags: #relish #condiments

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