Go Back

Sweet Zucchini Relish


  • 10 cups zucchini
  • 4 cups onion
  • 5 Tbsp salt
  • 2 green bell peppers
  • 1 red bell pepper
  • 6 cups sugar
  • 2 tsp celery seed
  • 2 1/2 cups vinegar
  • 1 tsp nutmeg
  • 1 tsp dry mustard
  • 1 tsp turmeric
  • 1 tsp cornstarch
  • 1 tsp black pepper


  • Use food processor or grater to shred zucchini and onions. Put in large bowl.
  • Add salt to mixture.
  • Cover bowl and put in fridge to sit overnight.
  • After sitting overnight put zucchini in a strainer and rinse well with cold water.
  • Use spoon to press out as much moisture as possible from zucchini.
  • Pour mixture into a large, heavy pot.
  • Grind peppers and add to mixture.
  • Add sugar, celery seed, vinegar, nutmeg, dry mustard, turmeric, cornstarch, and black pepper. Stir well.
  • Turn stove to low and cook relish for 30-60 minutes. The more moisture the zucchini has, the longer it will need to cook. It is OK for it to be a little runny and watery when bottling.
  • Pour mixture into hot pint sized mason jars. Process in hot water bath, using safe canning procedures, for 15 minutes.