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Sweet Zucchini Relish


This relish is good on hamburgers & hot dogs, or in macaroni, potato & ham salads.

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  • 10 cups zucchini, washed & chopped (seeds discarded)
  • 4 cups onion, peeled & chopped
  • 1 cup green pepper, seeded & chopped
  • 5 Tbsp pickling salt
  • 1 tsp dry mustard
  • 1 tsp black pepper
  • 1 tsp turmeric
  • 1 tsp celery salt
  • 1 Tbsp cornstarch
  • 1 tsp nutmeg
  • 6 cups sugar
  • 2 cups vinegar



Step 1

WASH all vegetables well.

SOAK: Sprinkle pickling salt over chopped vegetables, cover and let sit overnight.

DRAIN: The next day, drain well, rinse well, and drain again. (May put vegetables in a large colander and use a wooden spoon to press cold water out of the vegetable mixture).

MIX: In a large preserving kettle, stir together mustard, black pepper, turmeric, celery salt, cornstarch, nutmeg and sugar. Add vinegar and chopped vegetables, stirring well.

COOK: Bring to a slow boil over low heat, stirring constantly. Cook 30 minutes more until mixture is clear & thick.

POUR into hot, half-pint, sterilized jars.

PROCESS in water bath 15 minutes for half-pints.


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