Sweet Zucchini Relish

Sweet Zucchini Relish

133
Gail 0

"My mother's sweet zucchini relish is a family favorite. It's delicious on hamburgers and hot dogs."
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Ingredients

12 h servings 47 cals
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Original recipe yields 112 servings

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Nutrition

  • Calories:
  • 47 kcal
  • 2%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 11.9g
  • 4%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 313 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place the zucchini and onion in a large, non-metallic bowl, and sprinkle the salt overtop. Use your hands to evenly mix the salt throughout the zucchini. Cover, and refrigerate overnight.
  2. The following day, drain the zucchini in a colander, and rinse well with cool water. Squeeze out excess water and set aside. Place the red and green bell pepper, sugar, vinegar, and cornstarch into a large pot. Add the nutmeg, turmeric, celery seed and pepper. Stir to combine, then add the drained zucchini. Bring to a boil over medium-high heat, then reduce the heat to medium-low, and simmer 30 minutes.
  3. Meanwhile, sterilize 7 one-pint jars and lids to hold relish. Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids.
  4. Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
  5. Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all).

Reviews

133
  1. 155 Ratings

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Most helpful positive review

I have made a similiar recipe for about 20 years now. Once you have tried this relish you never want to go back to store bought. The difference between this recipe & mine is.. I use apple cide...

Most helpful critical review

This recipe may not be safe for canning due to lower acidity! With every addition you make of peppers, onions etc...you are lowering the acidity of this product. Using anything other than 5% vi...

I have made a similiar recipe for about 20 years now. Once you have tried this relish you never want to go back to store bought. The difference between this recipe & mine is.. I use apple cide...

I made 2 versions. First one was as written and it was really good...but a little too sweet for our tastes...would be great on a hotdog! 2nd version, I reduced the sugar to 2 cups, and added 5...

Thank you for submitting this recipe! This is a wonderful use for the zucchini that seem to take over my garden over night. The only change I made was to sub a little of the white vinegar with c...

This recipe may not be safe for canning due to lower acidity! With every addition you make of peppers, onions etc...you are lowering the acidity of this product. Using anything other than 5% vi...

I have been making this relish for years. This is better than any sweet pickle relish I have ever had. Really yummy on hot dogs! I also make this with splenda for a sugar free version. Try it ...

Great recipe, my review is for the recipe as stated. However, 6 cups of sugar, in my opinion is way too much. The ratio of sugar to vinegar should be the same. I used 2 cups of sugar and apple...

Love it! I did make a couple changes though. I used apple cider vinegar instead of white vinegar and left out the cornstarch. I will use this recipe again!

I like it hot, so, I added 4 thinnly sliced and seeded jalapenos to the batch. Nice zing.

I adapted this recipie and used my B&B Zucchini process technique - - shred the Zukes, prep the onions, add the two together then toss with the salt. Cover the mixture with a layer of ice cubes...