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