Grandma's Zucchini Relish

Bring a taste of tradition to your kitchen with Grandma’s Zucchini Relish, a vibrant, tangy condiment that serves as the perfect addition to burgers, sandwiches, or charcuterie boards. This old-fashioned recipe transforms an abundance of summer zucchini into a flavorful relish, blended with onions, colorful bell peppers, and a zesty mix of spices like turmeric, dry mustard, and nutmeg. A touch of sweetness from sugar and a tangy kick from white vinegar balance the flavors beautifully. The recipe includes a simple canning process for long-term storage, making it ideal for savoring garden-fresh flavors all year round. Whether you’re a home canning enthusiast or a lover of nostalgic, homemade preserves, this zucchini relish will quickly become a pantry favorite.

Nutriscore Rating: 45/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

Ingredients

• 10 cups (grated) Zucchini
• 4 cups (finely chopped) Onion
• 2 cups (finely chopped) Green bell pepper
• 1 cup (finely chopped) Red bell pepper
• 5 tablespoons Salt
• 6 cups White sugar
• 2.5 cups White vinegar
• 1 teaspoon Ground turmeric
• 1 teaspoon Dry mustard
• 1 teaspoon Ground nutmeg
• 2 teaspoons Celery seed
• 2 tablespoons Cornstarch
• 1 cup Water

Directions

Step 1

Grate the zucchini and finely chop the onions, green bell peppers, and red bell peppers. Combine all the vegetables in a large bowl.

Step 2

Sprinkle the salt over the vegetables and mix well. Cover the bowl and let the mixture sit for 2-3 hours, or overnight if possible. This allows the excess moisture to drain from the vegetables.

Step 3

After letting the vegetables sit, use a colander to drain them and rinse thoroughly under cold water to remove excess salt. Press down on the vegetables to squeeze out as much water as possible.

Step 4

In a large pot, combine the sugar, white vinegar, ground turmeric, dry mustard, ground nutmeg, and celery seed. Bring this mixture to a boil over medium heat, stirring until the sugar dissolves.

Step 5

In a small bowl, whisk together the cornstarch and water to create a slurry. Slowly add the slurry to the vinegar mixture, stirring constantly to avoid lumps.

Step 6

Add the drained vegetables to the pot and stir to combine. Reduce the heat to low and let the relish simmer for about 30-40 minutes, stirring occasionally, until the mixture thickens slightly.

Step 7

While the relish cooks, sterilize your canning jars and lids in boiling water or in a hot dishwasher cycle. Keep them warm until ready to use.

Step 8

Ladle the hot relish into the sterilized jars, leaving about 1/2 inch of headspace. Wipe the rims of the jars clean, place the lids on top, and screw on the rims tightly but not overly tight.

Step 9

Process the jars in a boiling water canner for 10 minutes. Adjust processing time for altitude if necessary.

Step 10

Remove the jars from the canner and let them cool completely at room temperature. Check the lids for a proper seal; they should not flex when pressed in the center.

Step 11

Store the sealed jars in a cool, dark place for up to one year. Refrigerate any unsealed jars and use within a month.

Nutrition Facts

Serving size	(4941.0g)

Amount per serving	% Daily Value*
Calories	5858.8

Total Fat 9.0g	0%
Saturated Fat 1.8g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 49752.4mg	0%
Total Carbohydrate 1440.7g	0%
Dietary Fiber 35.4g	0%
Total Sugars 1357.1g
Protein 32.2g	0%

Vitamin D 0IU	0%
Calcium 591.0mg	0%
Iron 12.5mg	0%
Potassium 6153.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 1.4%

Protein: 2.2%

Carbs: 96.5%