Zucchini Relish Recipe
Zucchini Relish Recipe photo by Taste of Home

Zucchini Relish Recipe

Publisher Photo
“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
TOTAL TIME: Prep: 20 min. + standing Cook: 15 min. + chilling
MAKES:16 servings
TOTAL TIME: Prep: 20 min. + standing Cook: 15 min. + chilling
MAKES: 16 servings

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

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.

Directions

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

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.

Reviews for Zucchini Relish

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Sep. 5, 2013

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.

MY REVIEW
Reviewed Jul. 25, 2011

Thanks savanna2 for the suggestions. I think I might try it on some broiled fish or chicken also.

MY REVIEW
Reviewed Jul. 25, 2011

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.

MY REVIEW
Reviewed Jul. 25, 2011

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

MY REVIEW
Reviewed Jul. 24, 2011

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!

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