Sweet Zucchini Relish

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


  • 10 cups shredded zucchini, (about 3 lbs.)
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  • 4 onions, chopped (4 cups)
  • 1/4 cup pickling salt
  • 5 cups sugar
  • 2 1/4 cup distilled white vinegar
  • 1 Tbsp. celery seed
  • 1 Tbsp. ground turmeric
  • 1 Tbsp. black pepper


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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