Zucchini Relish

  • Yield 10 to 12 cups

A terrific use for your garden fresh zucchini.


5 tablespoons salt
10 cups finely chopped zucchini
4 medium onions, chopped
2 3/4 cups vinegar
2 3/4 cups sugar
1 teaspoon nutmeg
1 teaspoon dry mustard
2 teaspoons celery seed
1/2 teaspoon pepper
1 teaspoon turmeric
1 -- red pepper, chopped
1 -- green pepper, chopped


  1. Sprinkle salt over squash and onions.  Let stand overnight.
  2. The next day, thoroughly rinse squash and onions with cold water.  Drain well.
  3. Bring squash, onions, vinegar, sugar, nutmeg, mustard, celery seed, pepper, turmeric, and peppers to a boil.  Cook for 20 minutes.
  4. Fill clean, hot jars to within 1/2 inch from the top of the jar.  Put lids on, twist on top.
  5. Cover jars with 1 inch of water.  Bring water to a boil.  Boil 5 minutes.
  6. Remove jars and set upright to cool on a wire rack.  Check jars to be sure they have sealed before storing in cool, dry place.

Recipe reprinted with permission from The Junior League of Rochester’s Applehood & Motherpie (The Junior League of Rochester, Inc., 1981).




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