This vibrant zucchini relish is a delightful way to use up surplus summer squash. With sweet peppers and onions, the relish strikes a perfect balance between tangy and sweet. Ideal for topping hot dogs, burgers, or sandwiches, it's a classic homemade condiment that bursts with flavor. Its roots trace back to homesteaders and gardeners who needed a flavorful way to preserve fresh harvests. Loved for its nostalgic taste and colorful presentation, it’s a pantry staple in many households during canning season.
Ingredients
- 12 cups zucchini (shredded)
- 4 cups onions (ground/coarsely chopped)
- 1 red bell pepper (chopped)
- 1 green bell pepper (chopped)
- 1 hot pepper (or 2 cups chopped mixed peppers)
- 5 tbsp plain salt
- ½ tsp black pepper
- 2 ½ cups vinegar
- 6 cups sugar
- 2 tbsp dry mustard
- ¾ tsp nutmeg
- 3 tbsp cornstarch
- ¾ tsp turmeric
- 1 ½ tsp celery salt
Instructions
Step 1: Salt the Vegetables
- Combine shredded zucchini, onions, peppers, and plain salt in a large bowl.
- Mix well and let sit overnight.
Step 2: Drain and Prepare
- In the morning, drain off the vegetable juice thoroughly.
Step 3: Add Seasonings and Cook
- In a large pot, combine drained vegetables, black pepper, vinegar, sugar, mustard, nutmeg, cornstarch, turmeric, and celery salt.
- Stir well and cook slowly over medium heat for 30 minutes.
Step 4: Can and Seal
- Ladle the hot relish into sterilized pint jars.
- Seal tightly and allow to cool. Store in a cool, dark place.
Tips
- Use apple cider vinegar for a slightly fruitier tang.
- Substitute yellow squash for zucchini if needed.
- Add minced garlic or dill for extra depth.
- Use a food processor for quicker veggie prep.
- Try jalapeños for spicier relish.
Nutrition
Calories: 549kcalCarbohydrates: 135gProtein: 3gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.3gSodium: 3856mgPotassium: 563mgFiber: 3gSugar: 127gVitamin A: 759IUVitamin C: 63mgCalcium: 53mgIron: 1mg
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