Classic relish is made with cucumbers, but this sweet and tangy topper is packed with zucchini, peppers and onions. I use it on burgers, sandwiches and in any recipes that normally call for pickle relish. —Jyl Basinger, Cave City, Arkansas
Recommended: Our Favorite Canning Recipes
VERIFIED BY Taste of Home Test Kitchen
- 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
- In a large container, combine the zucchini, onions, peppers and salt. Cover and refrigerate overnight. Drain; rinse and drain again.
- 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, for 12-15 minutes or until slightly thickened. Remove from the heat.
- 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. Yield: 5 pints.
Originally published as Sweet Zucchini Relish in Healthy Cooking August/September 2012, p13
Reviews forSweet Zucchini Relish
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Reviewed Aug. 12, 2017
"Delicious relish!! easy to make. I make it to give as gifts, it is that good!!"
Reviewed Aug. 31, 2012
"Wonderful recipe. Blue Ribbon winner at local county fair. Even those who do not care for relish like it!!"