Description
A classic Grandma’s Zucchini Relish recipe featuring a tangy and sweet blend of fresh zucchini, onions, and red bell peppers, preserved with vinegar and spices. Perfect as a flavorful condiment for sandwiches, burgers, or as a side to enhance your meals.
Ingredients
Scale
Vegetables
- 10 cups zucchini, grated
- 3 cups onions, grated
- 4 red bell peppers, grated
Seasonings and Preservatives
- 5 tablespoons salt
- 3 cups sugar
- 1 teaspoon turmeric
- 3 cups apple cider vinegar
- 1 teaspoon dry mustard
- 1 teaspoon coarse black pepper
- 1 teaspoon celery seed
Instructions
- Prep the Vegetables: Grate zucchini, onions, and red bell peppers using a food processor or by hand. Place the grated vegetables in a large bowl and mix in 5 tablespoons of salt thoroughly. Cover and let stand at room temperature for 8 to 10 hours to draw out excess moisture.
- Rinse and Drain: After the resting period, rinse the salted vegetable mixture thoroughly in a large strainer under cool running water to remove salt. Drain well and press with the back of a spoon against the strainer to squeeze out as much water as possible.
- Combine Ingredients: Transfer the drained vegetable mixture to a large stockpot. Add 3 cups sugar, 1 teaspoon turmeric, 3 cups apple cider vinegar, 1 teaspoon dry mustard, 1 teaspoon coarse black pepper, and 1 teaspoon celery seed. Mix all ingredients well to combine.
- Cook the Relish: Place the pot over medium-high heat and bring the mixture to a boil. Once boiling, reduce heat to maintain a low boil. Continue cooking and stirring occasionally for 30 minutes to allow flavors to meld and liquid to reduce slightly.
- Prepare for Canning: Sterilize pint-sized canning jars and lids according to safe canning guidelines. Carefully ladle the hot relish into the sterilized jars, leaving appropriate headspace.
- Process the Jars: Place filled jars into a boiling water bath canner. Process for 15 minutes, adjusting time as needed for altitude. Remove jars and let cool completely. Check seals before storing.
Notes
- Be sure to use fresh and firm zucchini for best texture.
- Adjust salt and sugar amounts if you prefer a sweeter or saltier relish.
- Ensure jars and lids are properly sterilized to prevent spoilage.
- Store sealed jars in a cool, dark place for up to one year.
- After opening, refrigerate the relish and use within 1 month.
- Always adjust processing times based on your altitude to ensure proper preservation.
- Prep Time: 10 hours 15 minutes
- Cook Time: 30 minutes
- Category: Condiment, Relish, Canning
- Method: Grating, Mixing, Boiling, Water Bath Canning
- Cuisine: American, Traditional
Nutrition
- Serving Size: 2 tablespoons (about 30g)
- Calories: 40
- Sugar: 8g
- Sodium: 400mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 0.5g
- Cholesterol: 0mg
Keywords: zucchini relish, homemade relish, canned relish, summer vegetables, condiment, garden recipe
