Sweet Zucchini Relish Recipe

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Sweet Zucchini Relish

Keta Flowers


I found this recipe in an old Family Circle and have been making it ever since. Family and friends love it and prefer it to pickle relish!Easy way to use up all the zucchini in your garden!

★★★★★ 1 vote
makes 9 half pints or 5-6 pints.


10 c
shredded zucchini ( about 3 #)
4 c
onions chopped
1/4 c
pickling salt or kosher salt (i use kosher)
5 c
2 1/4 c
distilled white vinegar
1 Tbsp
celery seed
1 Tbsp
ground turmeric
1 Tbsp
black pepper


1Combine zucchini, onion,& salt in large bowl. Cover and refrigerate overnigh or 8 hours.
2Rinse Zucchini mixture in colander. Drain and squeeze dry. Pat with paper toweling to dry further.
3Place mixture, sugar, vinegar, celery seed, turmeric, and black pepper in large nonaluminum dutch oven. Simmer 30 minutes, stirring.
4Meanwhile prepare your jars, lids and screw bands according to manufacturer's directions.
5Ladle hot relish through a funnel into hot jars, leaving 1/2 inch headspace. Cover with lids; screw on bands. Process jars in large pot simmering water for 15 minutes.Jars should be covered by 1 inch of water. Remove jars to rack to cool. Test seals. Store in cool dark place at least 2 weeks before using.

About this Recipe

Course/Dish: Other Sauces
Hashtags: #zucchini, #relish