Jim's Zucchini Relish

Elevate your condiment game with Jim's Zucchini Relish, a vibrant, tangy-sweet delight packed with garden-fresh zucchini, crisp bell peppers, and zesty onions. This homemade relish recipe strikes a perfect balance with a medley of spices like ground turmeric, nutmeg, and celery seed, creating layers of flavor that make it a standout addition to sandwiches, burgers, or charcuterie boards. The recipe is simple yet rewarding, with a quick 30-minute prep time and an approachable canning process that ensures a shelf-stable supply of this versatile condiment for up to a year. Perfect for preserving your summer harvest or gifting to friends, Jim’s Zucchini Relish is a must-try for lovers of homemade pantry staples.

Nutriscore Rating: 47/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 10

Ingredients

• 10 cups zucchini
• 4 cups onion
• 2 cups red bell pepper
• 2 cups green bell pepper
• 0.5 cups salt
• 5 cups granulated sugar
• 3 cups white vinegar
• 1 teaspoons ground turmeric
• 1 teaspoons ground nutmeg
• 2 teaspoons dry mustard
• 1 tablespoons celery seed
• 2 tablespoons cornstarch

Directions

Step 1

Wash and finely chop the zucchini, onions, red bell peppers, and green bell peppers. You can use a food processor to speed up the process, but be careful not to puree the vegetables.

Step 2

Combine the chopped vegetables in a large mixing bowl and sprinkle with salt. Mix well, cover, and let sit for 3-4 hours or overnight in the refrigerator to draw out excess moisture.

Step 3

After the resting period, rinse the vegetable mixture thoroughly under cold water to remove the salt. Drain well, pressing out as much liquid as possible.

Step 4

In a large pot, combine the sugar, vinegar, turmeric, nutmeg, dry mustard, celery seed, and cornstarch. Stir the mixture over medium heat until the sugar dissolves completely.

Step 5

Add the drained vegetable mixture to the pot and bring to a boil over medium-high heat, stirring frequently.

Step 6

Reduce the heat to low and simmer the relish for 30 minutes, stirring occasionally, until the mixture thickens slightly and the vegetables are tender.

Step 7

While the relish is cooking, sterilize your canning jars, lids, and bands by boiling them in water for 10 minutes, then keeping them warm until ready to use.

Step 8

Carefully ladle the hot zucchini relish into the sterilized jars, leaving about 1/2 inch of headspace at the top. Wipe the rims of the jars with a clean, damp cloth, then seal them with the lids and bands.

Step 9

Process the jars in a boiling water bath for 10 minutes if canning. Ensure the jars are completely submerged in water, and start timing once the water reaches a full boil.

Step 10

Remove the jars from the water bath and let them cool on a clean towel. Check the seals once cooled; the lids should not flex when pressed.

Step 11

Store the sealed jars in a cool, dark place for up to 1 year. Refrigerate any jars that do not seal properly and use within a few weeks.

Nutrition Facts

Serving size	(4997.9g)

Amount per serving	% Daily Value*
Calories	5169.8

Total Fat 10.9g	0%
Saturated Fat 2.1g	0%
Polyunsaturated Fat 1.5g
Cholesterol 0mg	0%
Sodium 72888.8mg	0%
Total Carbohydrate 1264.3g	0%
Dietary Fiber 40.7g	0%
Total Sugars 1175.4g
Protein 36.3g	0%

Vitamin D 0IU	0%
Calcium 643.1mg	0%
Iron 13.9mg	0%
Potassium 6966.9mg	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: 1.9%

Protein: 2.7%

Carbs: 95.4%