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Sweet Zucchini Relish

Total Time

Prep: 1 hour + chilling Process: 15 min.

Makes

5 pints

Classic relish is made with cucumbers, but this tangy and sweet zucchini relish is packed with zucchini, peppers and onions. I use it on burgers, on sandwiches and in any recipes that normally call for pickle relish. —Jyl Basinger, Cave City, Arkansas
Sweet Zucchini Relish Recipe photo by Taste of Home

Ingredients

  • 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

Directions

  1. In a large container, combine the zucchini, onions, peppers and salt. Cover and refrigerate overnight. Drain; rinse and drain again.
  2. 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, until slightly thickened, 12-15 minutes. Remove from the heat.
  3. 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.

Nutrition Facts

1/4 cup: 68 calories, 0 fat (0 saturated fat), 0 cholesterol, 288mg sodium, 16g carbohydrate (14g sugars, 1g fiber), 1g protein.

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