Easy Zucchini Relish

Easy Zucchini Relish

3
CONNIEJO42002 0

"This is a delicious relish that can be used in any way you use regular pickle relish. This recipe makes about 14 jelly-size jars."

Ingredients 8 h 45 m {{adjustedServings}} servings 46 cals

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Original recipe yields 100 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 46 kcal
  • 2%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 11.3g
  • 4%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 351 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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  1. Toss zucchini and onion with salt in a large bowl. Refrigerate overnight to drain. Rinse vegetables with cold water and drain well.
  2. Mix dry mustard, celery seed, nutmeg, and black pepper in a bowl.
  3. Heat vinegar, sugar, spice mix, zucchini mixture, and red bell pepper in a large pot over medium heat. Simmer until vegetables are tender, about 25 minutes.
  4. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the vegetables into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  5. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 25 minutes.
  6. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).
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Reviews 3

  1. 3 Ratings

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Trish60
8/21/2012

Made this last week. Love it. It only took 2 large (almost 4 lbs) zucchini that I grew in my garden. I used 1/2 of a red pepper and some carrot. The nutmeg gives it a great taste.

Gram
9/18/2014

this was great made just as said

galtanya
8/14/2013

This was my first attempt at making relish and it was great...it was easy to do and I was able to make it to fit our family...I am allergic to peppers and my husband cant have a lot of onion so I was able to leave out the peppers and only do a small amount of onion...cant wait to make it again for my extended family.