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Spicy Zucchini Relish

 Spicy Zucchini Relish
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
48 Servingsprep: 35 min. + marinating Cook: 40 min. + chilling

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.
Nutritional Facts: 1 tablespoon equals 5 calories,

2 of 2

Spicy Zucchini Relish (continued)

Nutritional Facts: trace fat (trace saturated fat), 0 cholesterol, 223 mg sodium, 1 g carbohydrate, trace fiber, trace protein.