-
-
My review
Easy Zucchini Relish
2
Connie Weitzel
"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."
Added to shopping list.
Go to shopping list.
Ingredients
8 h 45 m servings 46Original recipe yields 100 servings (14 pints)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Toss zucchini and onion with salt in a large bowl. Refrigerate overnight to drain. Rinse vegetables with cold water and drain well.
- 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).
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 1618 Ratings
-
-
-
-
-
Most helpful positive review
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.
Most helpful critical review
8/12/2017
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 a...
Most helpful
Most positive
Least positive
Newest
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.
7/5/2016
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 ...
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 ...
10/2/2015
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. Perfe...
7/19/2016
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...
12/3/2019
I added some mustard (2 T . yellow) and replaced one cup of onion with 1/2 c. shredded carrots and 1/2 c. red or yellow pepper.
7/15/2019
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.
9/14/2018
Yes, this is a great base for a zucchini relish that I can add celery, jalapeno or garlic to if I have any on hand. It tastes great and I will be making it over and over as the zucchinis grow. :)