A word about zucchini relish…
Before you turn your nose up at the word “relish,” hear me out. I hate that green hot dog relish junk that you buy at the grocery store, but I love this zucchini relish. They are COMPLETELY different. If you like pickles then you’ll like our Family’s favourite zucchini relish.
Now that the cat’s out of the bag I guess it isn’t a secret anymore! Honestly, this recipe is just too good not to share. We LOVE it so much and everyone we gift it to is always impressed. Perhaps the real secret is that a family friend shared this recipe with my mom years ago and we’ve been making it ever since. I’m unsure of the exact recipe origin. Regardless, it’s a great way to use up those giant zucchini in your garden.
We use this zucchini relish on hog dogs, smokies, mixed with tuna or salmon in sandwiches or mixed with mayo and lemon juice for homemade tartar sauce. SO GOOD!
I had a really fun YouTube video with my mom, daughter and I making relish at the cabin, but the video was on my phone that I lost on the mountain… of all the things I lost, that was definitely one that I was bummed about. Maybe next year I’ll get the chance to video the process.
I LOVE my new SproutBox raised garden beds. One of my favourite things is having small designated spaces helps to weed and care for them easier. It’s less overwhelming than one giant space. Use code SEWBRIGHT10 to save on your order! I also love that they are a Canadian company.
- 10 cups grated zucchini (raw & unpeeled)
- 4 cups yellow onion (chopped finely)
- 1/3 cup pickling salt
- 2 green peppers
- 1 red pepper
- 5 1/2 cups vinegar
- 4 cups sugar
- 1/2 tsp dry mustard
- 1 tsp turmeric
- 2 tbsp celery seed
- 1/2 tsp black pepper
- 1 tsp nutmeg
- 1 tbsp cornstarch
- 1 tbsp mustard seed
- Grate zucchini with the peel on. If you’re using very large zucchini, remove the inside seeds and soft part first.
- Finley chop onion and mix together with grated zucchini and picking salt in a plastic bowl (not metal). When making larger batches we mix in a cooler. Let stand overnight.
- Chop all peppers finely and place in the fridge so they are ready in the morning.
- In the morning, add the peppers to the zucchini/onions and mix. Drain well, rinse in cold water, Drain WELL again. We usually put it in a strainer in the sink and squeeze the water out by the handful. You want to make sure you rinse really well to get all the salt and water out.
- In a very large pot (you can use a clean canner), mix remaining ingredients. Boil together for 30 minutes.
- Pack in hot sterile jars with boiling hot lids. Wipe the tops of the jars with a clean cloth after you fill each one so no juice sticks to the rim. If everything is hot and clean, it should all seal. Let sit 12 hours before moving them around.
- Enjoy and share! Tag us @sewbrightcreations if you love this recipe as much as we do!
Any questions! Let me know in the comments!
We would love to see your relish! Please share with us by tagging us on Instagram @sewbrightcreations or email them to [email protected].
This post is not sponsored however some links may be affiliate, which means I may earn a small commission if you shop using the links. There is NO extra cost to you. The opinions and photos are of Sew Bright Creation’s.