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Sweet Zucchini Relish

 Sweet Zucchini Relish
Classic relish is made with cucumbers, but this sweet and tangy topper is packed with zucchini, peppers and onions. I use it on burgers, sandwiches and in any recipes that normally call for pickle relish. —Jyl Basinger, Cave City, Arkansas
40 ServingsPrep: 1 hour + chilling Process: 15 min.


  • 10 cups shredded zucchini (about 3-1/2 pounds)
  • 4 large onions, chopped
  • 2 medium green peppers, chopped
  • 2 medium sweet red peppers, chopped
  • 1/3 cup canning salt
  • 2-1/2 cups sugar
  • 2-1/2 cups cider vinegar
  • 4 teaspoons cornstarch
  • 1 teaspoon ground turmeric
  • 1 teaspoon curry powder
  • 1 teaspoon celery seed
  • 1/2 teaspoon pepper


  • In a large container, combine the zucchini, onions, peppers and salt.
  • Cover and refrigerate overnight. Drain; rinse and drain again.
  • In a stockpot, combine the sugar, vinegar, cornstarch and seasonings;
  • bring to a boil. Add zucchini mixture; return to a boil. Reduce
  • heat; simmer, uncovered, for 12-15 minutes or until slightly
  • thickened. Remove from the heat.
  • Carefully ladle hot mixture into hot 1-pint jars, leaving 1/2-in.
  • headspace. Remove air bubbles; wipe rims and adjust lids. Process
  • for 15 minutes in a boiling-water canner. Refrigerate remaining
  • relish for up to 1 week. Yield: 5 pints.

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Sweet Zucchini Relish (continued)

Nutritional Facts: 1/4 cup equals 67 calories, trace fat (trace saturated fat), 0 cholesterol, 288 mg sodium, 16 g carbohydrate, 1 g fiber, 1 g protein.