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Zucchini Relish


5 cups (1.25 L) Ground Zucchini with peel
2 cups (500 mL) ground onion
2½ Tbsp (40 mL) Course (pickling) salt
1 small green pepper seeded and ground
1 small red pepper seeded and ground
1¼ cups (300mL) white vinegar
2½ cups (625mL) granulated sugar
1 Tbsp (15mL) celery seed
2 tsp (10mL) cornstarch
1½ tsp. (7mL) dry mustard powder
1½ tsp. (7mL) turmeric
1½ tsp. (7mL) nutmeg
¼ tsp. (1 mL) Pepper


  1. Combine zucchini, onion and course salt in a large bowl. Cover and let stand overnight on counter.

  2. Drain, Rinse in cold water. Drain. Turn into large saucepan.

  3. Add remaining ingredients.

  4. Heat on medium-high, stirring often, until it boils.

  5. Boil, uncovered, for 30 minutes, stirring occasionally.

  6. Pour into hot sterilized half pint jars to within ¼ inch (0.5 cm) of top.

  7. Place sterilized metal lids on jars and screw metal bands on securely.

  8. For added assurance against spoilage, process in a boiling water bath for 5 minutes.

  9. Makes 5 or 6 half pint jars.

From Company's Coming: Preserves - Revised Edition by Jean Paré. Copyright © 1994, 1995. ISBN: 1-895455-30-8 published by Company's Coming Publishing Limited, 2311 - 96 Street, Edmonton, Alberta T6N 1G3

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