Zucchini Relish Recipe

If you have never made it, you’re in for a treat.  This zucchini relish recipe is one of my favorites and I promise that it will taste exactly like regular relish. We use it on hotdogs, and hamburgers, and often mix it into potato salad.  Plus, it’s a GREAT way to use up your extra zucchini.

Zucchini Relish Recipe

• Place the chopped zucchini, onions, peppers, and salt in a large bowl and cover with cold water and let it sit for 2 hours.  
• Drain liquid, rinse thoroughly, and drain again.
• Combine the remaining ingredients in a large pot and bring to a boil.  
• Add the zucchini mixture, reduce heat to simmer, and cook for 10 minutes.
• Pack hot relish mixture into 1/2 pint jars, leaving 1/4 inch head space.  Remove air bubbles.  Adjust 2-piece caps, and process in a boiling water canner for 10 minutes.
• Carefully remove jars, place them on a towel in a draft-free area, and let cool overnight.  
• Check seals after 24 hours.

This recipe makes {4} 1/2 pints.

Zucchini Relish

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• Author: Mavis Butterfield

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Ingredients

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2 cups chopped zucchini
1 cup chopped onion {I used Walla Walla Sweets}
1 cup chopped sweet peppers {I used green peppers}
2 tablespoons salt
1 cup cider vinegar
1 1/2 cups sugar
2 teaspoons celery seed
1 teaspoon mustard seed

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Instructions

Place the chopped zucchini, onions, peppers and salt in a large bowl and cover with cold water and let it sit for 2 hours.  Drain liquid, rinse thoroughly and drain again.

Combine the remaining ingredients in a large pot and bring to a boil.  Add the zucchini mixture, reduce heat to simmer and cook 10 minutes.

Pack hot relish mixture into 1/2 pint jars, leaving 1/4 inch head space.  Remove air bubbles.  Adjust 2 piece caps, and process in a boiling water canner for 10 minutes.

Carefully remove jars, place on a towel in a draft free area and let cool over night.  Check seals after 24 hours.

This recipe makes {4} 1/2 pints.

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