Zucchini Relish

  • Yield: 10 to 12 cups


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