How to Make Easy Zucchini Relish - A Step-by-Step Guide

Summer is the perfect time to take advantage of the abundance of fresh produce, and zucchini is no exception. With its mild flavor and versatile nature, zucchini is a great addition to many dishes. One way to preserve and enjoy the abundance of zucchini is by making a delicious and easy zucchini relish.

This easy zucchini relish recipe is a great way to use up an excess of zucchinis from your garden or local market. It's a savory and tangy condiment that pairs perfectly with grilled m...

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Ingredients

  • 12 cups shredded zucchini
  • 4 cups chopped onion
  • 5 tablespoons salt
  • 1 tablespoon dry mustard
  • 1 ½ teaspoons celery seed
  • ¾ teaspoon ground nutmeg
  • ½ teaspoon ground black pepper
  • 5 cups white sugar
  • 2 ½ cups apple cider vinegar
  • 1 medium red bell pepper, chopped

Information

  • Prep Time: 50 mins
  • Cook Time: 1 hr
  • Additional Time: 20 hrs
  • Total Time: 21 hrs 50 mins
  • Servings: 134
  • Yield: 14 1/2-pint jars

  • Toss zucchini and onion with salt in a large bowl. Cover and refrigerate, 8 hours to overnight.
  • Rinse vegetables with cold water and drain well.
  • Mix dry mustard, celery seed, nutmeg, and pepper together in a bowl.
  • Combine sugar, vinegar, and bell pepper in a large pot with drained vegetables and spice mixture. Bring to a simmer over medium heat and cook until vegetables are tender, about 25 minutes.
  • Meanwhile, inspect fourteen 1/2-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until relish is ready. Wash new, unused lids and rings in warm soapy water.
  • Pack vegetables into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower the jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 25 minutes.
  • Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
  • Nutrition

    34 cal.

    • Total Fat: 0g
    • Sodium: 219mg
    • Total Carbohydrate: 8g
    • Dietary Fiber: 0g
    • Protein: 0g
    • Vitamin C: 2mg
    • Calcium: 4mg
    • Iron: 0mg
    • Potassium: 40mg