easy-zucchini-relish

Easy Zucchini Relish

2 Reviews Add a Pic
  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    8 h 45 m
CONNIEJO42002
Recipe by  CONNIEJO42002

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 14 pints

ADVERTISEMENT

Directions

  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).

Share It

Reviews (2)

Rate This Recipe
Trish60
12

Trish60

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.

galtanya
1

galtanya

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.

More Reviews

Similar Recipes

Sweet Zucchini Relish
(106)

Sweet Zucchini Relish

Zucchini Relish
(23)

Zucchini Relish

Easy Fried Zucchini
(9)

Easy Fried Zucchini

Easy Crustless Zucchini Quiche
(7)

Easy Crustless Zucchini Quiche

Zucchini Pickles
(7)

Zucchini Pickles

Easy Zucchini Soup
(6)

Easy Zucchini Soup

Nutrition

Amount Per Serving (100 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Sweet Zucchini Relish

>

next recipe:

Homemade Sweet Zucchini Relish