Spicy Zucchini Relish Recipe

Spicy Zucchini Relish Recipe photo by Taste of Home

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I can’t seem to make enough of this zippy, chunky relish. Zucchini creates a nice change of pace from the usual pickle relish, and the assortment of peppers adds a tongue-tingling bite.—Amy Martin, Bellefontaine, Ohio

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Spicy Zucchini Relish Recipe

prep: 35 min. + marinating Cook: 40 min. + chilling

Yield: 48 Servings

35 40 75

Ingredients

5 cups shredded zucchini
1 cup grated onion
4-1/2 teaspoons salt
1-1/2 teaspoons cornstarch
1-1/2 teaspoons ground mustard
1-1/2 teaspoons ground turmeric
1 teaspoon celery seed
3/4 teaspoon pepper
3/4 cup white vinegar
1/2 cup finely chopped sweet red pepper
4-1/2 teaspoons chopped seeded jalapeno pepper
1-1/4 teaspoons chopped seeded habanero pepper

Directions

In a large resealable plastic bag, combine the zucchini, onion and salt. Seal bag and turn to coat: refrigerate for 8 hours or overnight. Rinse with water; drain.
In a large saucepan, combine the cornstarch, mustard, turmeric, celery seed and pepper. Gradually whisk in vinegar until blended. Stir in peppers and zucchini mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Cool. Cover and refrigerate for at least 4 hours before serving. Yield: 3 cups.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 tablespoon equals 5 calories, trace fat (trace saturated fat), 0 cholesterol, 223 mg sodium, 1 g carbohydrate, trace fiber, trace protein.

Originally published as Spicy Zucchini Relish in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p220

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Spicy Zucchini Relish

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Reviewed on Aug. 29, 2012 by HappyGardner65

I have so much zucchini in my garden and didn't know what to do with it, until I found this recipe. It is incredible! My husband loves it on everything.