Gladys Zucchini Relish
Brighten up your condiment game with Gladys Zucchini Relish, a zesty and colorful homemade treat that’s perfect for canning enthusiasts. This recipe transforms garden-fresh zucchini, onions, and bell peppers into a tangy-sweet relish, flavored with mustard seeds, turmeric, and celery seeds for a vibrant kick. Easy to prepare and utterly versatile, this relish pairs beautifully with grilled meats, burgers, or even as a topping for sandwiches and hot dogs. Plus, the canning process ensures it stays shelf-stable for up to a year, making it a fantastic way to preserve the bounty of summer vegetables. Whether you’re a seasoned home cook or new to pickling, this recipe’s simple steps and bold flavors will have you coming back for more.
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Recipe Information
Ingredients
- 10 cups zucchini
- 4 cups onion
- 2 cups green bell pepper
- 2 cups red bell pepper
- 5 tablespoons salt
- 2.5 cups white vinegar
- 5 cups granulated sugar
- 2 tablespoons yellow mustard seeds
- 1 teaspoon ground turmeric
- 1 teaspoon celery seeds
- 2 tablespoons cornstarch
- 1 cup water
Instructions
Wash the zucchini, onions, and bell peppers thoroughly. Trim off the ends of the zucchini.
Finely dice the zucchini, onions, green bell peppers, and red bell peppers. Alternatively, you can use a food processor to chop them into small, uniform pieces.
In a large mixing bowl, combine the diced zucchini, onions, and peppers with the salt. Mix well, cover, and let sit for 4 hours or overnight in the refrigerator. This will draw out excess water from the vegetables.
After the resting period, drain the vegetable mixture in a colander and rinse thoroughly with cold water to remove excess salt. Press out as much liquid as possible using the back of a spoon or clean hands.
In a large pot over medium heat, combine the white vinegar, granulated sugar, mustard seeds, turmeric, and celery seeds. Stir until the sugar dissolves completely.
Add the drained vegetable mixture to the pot. Stir well to combine.
In a small bowl, whisk together the cornstarch and water until smooth. Add this mixture to the pot to help thicken the relish during cooking.
Bring the mixture to a boil, then reduce the heat and simmer for 30-40 minutes, stirring occasionally, until the relish is thickened and the vegetables are tender.
While the relish cooks, sterilize your canning jars and lids by boiling them in water for 10 minutes.
Ladle the hot relish into the sterilized jars, leaving about 1/2 inch of headspace at the top. Wipe the rims of the jars clean, place the lids on top, and tighten the bands securely.
Process the jars in a boiling water bath for 10 minutes to seal. Carefully remove the jars and let them cool completely on a towel-lined countertop. Check that the lids have sealed properly before storing.
Store the sealed jars in a cool, dark place for up to 1 year. Once opened, refrigerate and use within 1 month.
Nutrition Facts
Calories |
5167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 51653 mg | 2246% | |
| Total Carbohydrate | 1262.8 g | 459% | |
| Dietary Fiber | 39.1 g | 140% | |
| Total Sugars | 1175.8 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 634 mg | 49% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 6799 mg | 145% | |
*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.
