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.

Recipe Summary

prep:
20 mins
cook:
25 mins
additional:
8 hrs
total:
8 hrs 45 mins
Servings:
100
Yield:
14 pints
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Ingredients

100
Original recipe yields 100 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Toss zucchini and onion with salt in a large bowl. Refrigerate overnight to drain. Rinse vegetables with cold water and drain well.

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  • Mix dry mustard, celery seed, nutmeg, and black pepper in a bowl.

  • 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.

  • 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.

  • 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.

  • 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

46 calories; protein 0.3g; carbohydrates 11.3g; fat 0.1g; sodium 351mg. Full Nutrition
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Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/21/2012
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. Read More
(20)

Most helpful critical review

Rating: 2 stars
08/13/2017
I made this relish a couple days ago and will not make it again. To begin with it is WAY too sweet. In addition the cider vinegar gives it an unappetizing color. I made the recipe exactly as presented. Read More
18 Ratings
  • 5 star values: 14
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
08/21/2012
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. Read More
(20)
Rating: 4 stars
07/05/2016
Made 1/2 recipe...glad I did, 1st. batch was a little too sweet for my taste - but husband loved it. 2nd batch I used less sugar and replaced nutmeg with hot pepper flakes. That's how I'll make it next year. Need one more cooking to give for Christmas. Thank you. Love your web page. Love your recipes. B.Godfrey Read More
(8)
Rating: 5 stars
08/14/2013
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. Read More
(6)
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Rating: 5 stars
09/18/2014
this was great made just as said Read More
(2)
Rating: 5 stars
10/02/2015
Super easy and incredibly Yummy! I am totally new to the world of making my own Relish pickles and canning period. This recipe was easy and turned out great! It is SUPER sweet and tangy. Perfect for that extra squash from the garden. Read More
(2)
Rating: 5 stars
07/19/2016
Lots of zucchini - what to do? Make relish! Zucchini- cut all pulp out sliced in thin strips and grated in food processor. Also added one diced green pepper and 3/4 tsp. of red pepper flakes. Used what I had on hand - 1 cup of cider vinegar and 1-1/2 cups of white vinegar. Read More
(1)
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Rating: 4 stars
08/11/2018
I made this recipe and it is really good. I added 1 Anaheim pepper with seeds and used 1 cup less sugar. I cant wait to taste it in a month Read More
Rating: 5 stars
07/15/2019
I've made it a couple of time mostly as written just cut down the sugar a bit as a personal preference. Love having another way to preserve what's in the garden. Read More
Rating: 2 stars
08/13/2017
I made this relish a couple days ago and will not make it again. To begin with it is WAY too sweet. In addition the cider vinegar gives it an unappetizing color. I made the recipe exactly as presented. Read More
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