Zucchini relish from Mary McConnell

Zucchini Relish From Mary Mcconnell

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From 'Motherhood and Apple pie' cookbook


★★★★★ 1 vote

makes 5-6 pints
25 Min
5 Min


  • 10 c
    chopped zucchini
  • 5 Tbsp
  • 4
    medium onions -chopped in food processor
  • 2 3/4 c
    apple cider vinegar
  • 2 3/4 c
  • 1 tsp
  • 1 tsp
    dry mustard
  • 2 tsp
    celery seed
  • 1/2 tsp
  • 1 tsp
    turmeric, ground
  • 1
    red pepper-chopped
  • 1
    green pepper-chopped

How to Make Zucchini relish from Mary McConnell


  1. Sprinkle salt over zucchini and onions and let stand overnight
  2. Next day, rinse the zucchini and onions thoroughly
    with cold water and drain well.
  3. Bring all ingredients to a boil and simmer for 20 minutes.
  4. Refrigerate or process as you prefer. This keeps for 6 months in the fridge.
  5. To Process -fill clean, hot jars within 1/2 inch of the top of the jars. Put lids on and twist on top. Cover with 1 inch of water, bring to a boil and boil for 5 minutes.
  6. Remove the jars and cool on a wire rack in upright position. Check to be sure they have sealed before storing in a cool, dry place.

Printable Recipe Card

About Zucchini relish from Mary McConnell

Course/Dish: Other Sauces
Other Tag: Healthy

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