Sweet Zucchini Relish

Serves: 5
Total Calories: 775
Yield: 6 quarts


10 cups zucchini, sliced
3 cups onions, sliced
5 tablespoons canning salt
1 tablespoon cornstarch
2 3/4 cups vinegar, divided
5 cups sugar
1 tablespoon turmeric
1 tablespoon mustard seed or dry mustard
1 optional: red pepper, finely chopped
1 t. celery seed
1/2 t. pepper
1 green pepper, finely chopped
6 quart canning jars and lids, sterilized


Grind zucchini and onion in a food grinder; add canning salt. Mix well; cover and refrigerate overnight. The next day, drain; rinse twice in cold water. Combine cornstarch with 1/4 cup vinegar in a small bowl; mix well. In large stockpot, mix together sugar, turmeric, mustard seed, red pepper, if using, cornstarch mixture, remaining vinegar, pepper; bring to a boil over medium-high heat. Stir in zucchini mixture and green pepper. Boil for 30 minutes. Spoon into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims; secure with lids and rings. Process in a boiling water bath for 10 minutes. Set jars on a wire rack to cool; check for seals.

Tip: A quick-fix for a bounty of zucchini, this will work great for a favorite zucchini bread recipe. Wash and grate zucchini, then steam for one to 2 minutes. Measure out the amount of grated zucchini a recipe calls for, then spoon into freezer-proof containers, leaving 1/2-inch headspace. Let the zucchini cool, then seal the container and freeze. When ready to use, thaw and discard any liquid.

Nutritional Facts:

Serves: 5
Total Calories: 775
Calories from Fat: 0

This Sweet Zucchini Relish recipe is from the Summer In the Country Cookbook. Download this Cookbook today.

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