Zucchini Relish Recipes

September 9, 2008

Zucchini Relish RecipesI have made this before and it's really good. You can use the gigantic zucchini for this.



Combine zucchini, onion and salt in large bowl. Cover and refrigerate 8 hours or overnight. Rinse zucchini mixture in colander. Drain; squeeze dry. Pat with paper towel to dry further. Place zucchini mixture, sugar, vinegar, celery seed, turmeric and pepper in large non-aluminum pot. Simmer 30 minutes, stirring.

Meanwhile, sterilize canning jars, lids and screw bands according to manufacturer's directions. Ladle hot relish through funnel into hot jars, leaving 1/4-inch headspace. Cover with lids; screw on bands. Process jars in large pot of simmering water for 15 minutes; jars should be covered by 1 inch of water. Remove jars to rack and cool. Test seals. Store in cool, dark place at least 2 weeks before using.


Yields: 7 half pints.

By Liz from Bisbee, Az

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3 Questions

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September 2, 2008

Does anyone have a good recipe for relish, using zucchini or tomatoes (like chow chow or similar)?

Mary from Oregon


By velsgal (Guest Post)
September 3, 20080 found this helpful

Hi, I have a zucchini relish recipe that my family loves. I have changed it some to our taste.
12 c. zucchini-shredded
4. onions-shredded (we leave these out due to hubby's allergies)


5 T.salt
Mix and let set overnight. rinse with cold water and drain well.
Mix together
2 1/2 C. cider vinegar
6 C. sugar
1 red bell pepper (chopped)
1 yellow bell pepper (chopped)
1 T. dry mustard
1 T. cornstarch
3/4 t. tumeric.
1 1/2 t. clelery seed
1/2 t. black or white pepper
bring to boil and add veggies.
Cook slowly 30 minutes.
Fill jars with very hot relish and and turn up side down to seal.

I use stevia instead of sugar as we have changed out diet. It is great either way. ( 1 T of stevia clear for each cup of sugar. ) I hope you enjoy this recipe as much as we do. Blessings to you!
Yields about 8 pints using sugar and no onions.

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September 3, 20080 found this helpful

I make this sweet zucchini relish every year and just love it!!
10 c ground zucchini, 4 c ground onion, 2 green peppers, ground.
Mix with 5 T salt, let stand overnite, then drain and wash next morning. ADD:


2-1/4 c vinegar, 1 T cornstarch, 2 t celery seed, 3-1/2 c sugar, 1 t tumeric, 1/2 t black pepper, 1 t dry mustard.
Cook all this 30 min, then ladle into jar, seal (I put mine in canner, brint to 5# pressure, turn off).
Hope you like it as well as we do!!

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By Mary Ann (Guest Post)
September 3, 20080 found this helpful

approximately 6 cups ground zucchini
2 small onions chopped
1/4 cup pickling salt
3 cups cider vinegar
2 cups sugar
2 tsp mustard seed
1 tsp celery seed
1/2 tsp pickling salt
Place ground zucchini and onion in large bowl cover with water and 1/4 cup salt
Mix and cover let set for 2 hours drain
In saucepan combine the mixture with all other ingredients Bring to a boil and boil 5 minutes Place in hot jars and seal Can do water bath for 15 minutes. This is the best relish I have had. I have used this many times so it is tnt

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By Joyce (Guest Post)
September 3, 20080 found this helpful

10 Cups of Ground Zucchini
4 Cups of Chopped Onions
Add a few red or green peppers (usually 2 of each) chopped up.
5 Tbs. of Salt

Mix together & let stand overnight. Drain & rinse 2 times


Next Add:
2 1/2 cups Vinegar & 1 3/4 cups pf water
5 1/2 cps of Sugar
1 Tbs. Dried Mustard
2 Tbs. Celery Seed
1/4 Tbs. Black Pepper
1 Tbs Tumeric
1 Tbs. Corn Starch
1 Tbs. Nutmeg
A few drops of green food coloring to add color.

Cook slow about 35-45 min. until it gets clear.
Put into hot jars and seal.

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September 21, 2012

I am looking for a zucchini relish recipe.

By Kathy


September 23, 20120 found this helpful

I tried this last year and it came out great. Hope you like it.

Zuchinni Relish "from" Kathy

5 C. finely chopped zuchinni
1 1/2 C. finely chopped onions


3/4 C. finely chopped green sweet peppers
3/4 C. finely chopped red sweet peppers
1/4 C. pickling salt
Cold Water
1 3/4 C. sugar
1 1/2 C. White vinegar
1/4 C. water
1 t. celery seed
1 t. ground tumeric
1/2 t. mustard seed

In a large nonmetal bowl combine: zuchinni, onions and sweet peppers. Sprinkle with salt, tossing gently to coat.
Add enough cold water to cover. Cover and allow to stand at room temperature for 3 hours.

Transfer mixture to a large colander and set in sink. Rinse with cold water and drain.

In a 8 - 10 stainless steel, enamel, or nonstick heavy pot combine sugar, vinegar, the 1/4 c. of water, celery seed, tumeric and mustard seed.
Bring to a boil, stirring until sugar dissolves and Reduce heat.

Simmer uncovered for 3 minutes.
Add drained mixture and return to boiling, reduce heat. Simmer, uncovered for 10 minutes stirring occasionally.

Ladle Hot relish into sterilized jars, leaving 1/2" headspace. Wipe jar rims and adjust lids

Process filled jars in boiling water bath/canner for 10 mins.

Makes 5 half pints.

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September 25, 20120 found this helpful

Kathy I also found this recipe that sounds so easy.

Squash Relish

8 c diced squash
3 c diced sweet peppers
2 c diced onions
1 Tbsp salt
3 c sugar
1 Tbsp white mustard seed
1 Tbsp celery seed
1/2 tsp dry mustard
2 1/2 c vinegar

Dice vegetables and mix with salt. Let stand at least 1 hour
Drain well ... squeeze out juice
Mix vinegar, sugar, mustard seed, celery seed, and dry mustard in a large pot and bring to a boil.
Add vegetables and bring to a boil.

Pour in hot jars and seal. Water bathe for 15 minutes. I put mine in jelly jars because I eat a jar all by myself. This recipe should make about 6 pint jars. Sometimes I have a bit that will not fit into the jars... it does not go to waste.

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