Zucchini Relish Recipe
- 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
- 1. In a large bowl, combine the vegetables; sprinkle with salt and cover with cold water. Let stand for 3 hours; rinse and drain.
- 2. 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.
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.
Reviews for Zucchini Relish
"This is a terrific side dish to accompany picnic foods of almost any variety.Everyone loves it whenever I make it.Great dish for hot summer days."
"I have already made two batches and getting ready to make the third. I made the following changes: coarsely grated the veggies, substituted small diced fire roasted red peppers for fresh red pepper also added 1/2 tsp mustard seed. Used onion powder instead of salt. I shared this with my family, they all love it, in fact my youngest granddaughter Sydney ate a bowlful."
"Thanks savanna2 for the suggestions. I think I might try it on some broiled fish or chicken also."
"correction,thank you Nancy for sharing.The other response goes to tastdog1 on what to use the relish on. Sorry for the mix up, my computer went down and everything got scrambled."
"tastydog1, thank you for sharing this recipe with us. I have used yours on the side with potato salad, bratwurst, and italien sausage. It was delicious. Igrande99, yes there is a recipe in the Ball canning site, but slightly different and just a delicious as the one posted if you have an overload of zucchini and want to can it. We mostly use it on grilled Bratz or Sausage and i shred everything so it wont fall out of the bun. enjoy both"
"For those of you who want to know if this can be canned~it most certainly can. I have been making this relish now for 2 years minus the carrots and celery. My recipe calls for 12 cups of zuchinni! I just made a double batch and mine has to sit overnight and I will be adding the sugar, vinegar and spices and then I will can mine. Still have some left from last year but it is excellent I give it away as gifts!"
"Sounds like a great recipe. I'm not a big relish user. Could someone tell me foods that they could put this on. Do you use it with tortella chips etc.? Can it be used on different meats etc.?"
"This is excellent! I took it to a funeral dinner and the cooks sampled so much they had to put it in another dish to serve it."
"THIS SOUNDS GREAT! MY HUSBAND IS A DIABETIC -CAN I USE A SUBSITUTE FOR THE SUGAR OR WILL IT NOT BE SUITABLE?"
"Took it to a funeral dinner and the cooks had sampled so much that they had to put it in a smaller dish to serve. I think it was a hit. My family loves it."
"Many compliments. I was wondering though if anyone knows if this can be canned?"
"This was a very light tasting dish for a hot summer day."