Zucchini Relish Recipe

Zucchini Relish Recipe photo by Taste of Home

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“Mom likes to make this crisp and colorful relish when zucchini is in season and Dad’s little patch has produced to excess.” —Nancy Kreiser, Lebanon, Pennsylvania

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Zucchini Relish Recipe

Prep: 20 min. + standing Cook: 15 min. + chilling

Yield: 16 Servings

20 15 35

Ingredients

4 cups diced zucchini
1 large onion, thinly sliced
2 celery ribs, sliced
2 medium carrots, sliced
1 medium sweet red pepper, sliced
2 tablespoons salt
3/4 cup sugar
1/2 cup water
1/2 cup cider vinegar
1/2 teaspoon celery seed
Dash onion salt
Dash ground turmeric

Directions

In a large bowl, combine the vegetables; sprinkle with salt and cover with cold water. Let stand for 3 hours; rinse and drain.
In a large saucepan, bring the remaining ingredients to a boil. Stir in zucchini mixture and return to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Transfer to a large bowl; cool to room temperature. Cover and refrigerate for at least 2 days. Yield: 4 cups.

Nutritional Facts 1/4 cup equals 26 calories, trace fat (trace saturated fat), 0 cholesterol, 279 mg sodium, 6 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Zucchini Relish in Taste of Home June/July 2010, p77