This is better than the relish you buy in the store. I can't keep it on my shelf. I have the town asking for this relish. And I'm not a big fan of relish but I love this. Uses lots of zucchini for this time of year. Try it. You'll love it!

Recipe Summary

prep:
20 mins
cook:
1 hr 25 mins
additional:
9 hrs
total:
10 hrs 45 mins
Servings:
64
Yield:
6 pints
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Ingredients

64
Original recipe yields 64 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Toss zucchini, onion, red bell pepper, and yellow bell pepper with kosher salt in a large bowl. Allow vegetables to rest for 8 hours; rinse and drain vegetables thoroughly.

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  • Heat vegetables, sugar, cider vinegar, cornstarch, celery seed, and turmeric over medium heat until thickened, about 50 minutes.

  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the zucchini mixture 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.

  • 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 30 minutes.

  • 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).

Nutrition Facts

59 calories; protein 0.4g; carbohydrates 14.6g; fat 0.1g; sodium 358.9mg. Full Nutrition
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Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/16/2012
This recipie turned out amazingly We tripples this recipie and added nutmeg and black pepper..Highly recomended Read More
(6)
18 Ratings
  • 5 star values: 16
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/16/2012
This recipie turned out amazingly We tripples this recipie and added nutmeg and black pepper..Highly recomended Read More
(6)
Rating: 4 stars
10/14/2015
I cut this down by A LOT! I used only peppers instead of zucchini mix and I left out the ground turmeric. My whole family loves it! Read More
(1)
Rating: 5 stars
07/21/2019
Delicious as written. Made in the amount written and came out with 12 - 1/2 pint jars. Read More
(1)
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Rating: 5 stars
06/26/2019
Made this today as I had an abundance of zukes! I only did 3 cups of sugar per batch and it turned out great! Read More
(1)
Rating: 5 stars
06/21/2018
I don’t ever want store-bought relish again! Read More
(1)
Rating: 5 stars
06/29/2016
Made as directed only processed for 10 minutes in a water bath as suggested by the Ball Blue Book for canning. Read More
(1)
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Rating: 5 stars
08/20/2016
Amazing flavor. Just the right amount of sour and sweetness. We added just a little bit more of colored peppers (had a half of one from other recipe from Allrecipes. I'm loving this recipe source. Read More
(1)
Rating: 4 stars
08/16/2017
Very good but I added pickling spices instead of just celery seed and turmeric. Liked it better. I use this to make my tartar sauce. My family likes better than bought tartar sauce. Gloria Read More
(1)
Rating: 5 stars
08/01/2013
Turned out very well also added nutmeg and black pepper. Read More
(1)
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