Zucchini Barbecue Relish

tawnis wohlers


Another delicious way to use your garden zucchini.

★★★★★ 1 vote
about 3 1/2 pints
1 Hr 30 Min
20 Min


4 c
finely chopped zucchini
1 c
finely chopped onion
1 tsp
crushed red pepper flakes
1 c
finely chopped celery
2 Tbsp
pickling salt
1 1/2 c
granulated sugar
3/4 c
white vinegar
1/2 c
cider vinegar
1 Tbsp
celery seed
1 tsp
mustard seed
1/2 tsp
dry mustard
1/2 tsp
ground cloves


1Combine zucchini, onion, pepper flakes, and celery in a non-reactive bowl. Sprinkle with pickling salt and cover with water. Let stand for one hour. Drain vegetables in a sieve, pressing out excess moisture. Set the vegies aside.
2Combine sugar, vinegar, celery seed, mustard seed, dry mustard and cloves in a large stainless steel or enamel pan. Bring to a boil over high heat. Add vegies. Return to a boil, reduce heat and boil gently, uncovered about 45 minutes or until sauce thickens.
3Remove hot jars from canner and ladle relish into jars within 1/2 inch of rim. Process 10 minutes for half-pints and 15 minutes for pint jars, in a boiling water bath.

About Zucchini Barbecue Relish

Course/Dish: Other Sauces
Other Tag: Healthy