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Zucchini Relish

Total Time

Prep: 20 min. + standing Cook: 15 min. + chilling

Makes

4 cups

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
Zucchini Relish Recipe photo by Taste of Home

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

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.

Nutrition Facts

1/4 cup: 26 calories, 0 fat (0 saturated fat), 0 cholesterol, 279mg sodium, 6g carbohydrate (4g sugars, 1g fiber), 1g protein.

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