Spicy Zucchini Relish Recipe

5 1 1
Spicy Zucchini Relish Recipe
Spicy Zucchini Relish Recipe photo by Taste of Home
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Spicy Zucchini Relish Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
48 servings
TOTAL TIME:
prep: 35 min. + marinating Cook: 40 min. + chilling
MAKES:
48 servings
TOTAL TIME:
prep: 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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Spicy Zucchini Relish in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p220

Nutritional Facts

1 tablespoon: 5 calories, 0 fat (0 saturated fat), 0 cholesterol, 223mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 0 protein.

  • 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
  1. 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.
  2. 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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Spicy Zucchini Relish in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p220

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HappyGardner65 User ID: 6838069 101234
Reviewed Aug. 29, 2012

"I have so much zucchini in my garden and didn't know what to do with it, until I found this recipe. It is incredible! My husband loves it on everything."

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