Prize Winning Zucchini Relish
Transform your garden-fresh zucchini into the ultimate condiment with this Prize Winning Zucchini Relish—a perfect blend of sweet, tangy, and subtly spiced flavors. This award-worthy recipe combines grated zucchini, crisp onions, and colorful bell peppers, all simmered in a delectable mixture of sugar, white vinegar, and warm spices like turmeric and nutmeg. The addition of celery seed and mustard gives it a unique, zesty kick, while a touch of cornstarch ensures the perfect relish consistency. Ideal for topping burgers, sausages, or sandwiches, this homemade zucchini relish is a crowd-pleaser that also shines as a thoughtful gift or pantry staple. Learn the simple steps to preserve this vibrant relish, complete with canning instructions for long-term storage—because once you’ve tried it, you’ll want to keep it stocked year-round! Keywords: zucchini relish, canning recipe, sweet and tangy relish, homemade condiment, zucchini preservation.
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Recipe Information
Ingredients
- 10 cups (grated) Zucchini
- 4 cups (finely chopped) Onions
- 2 cups (finely chopped) Bell peppers (red or green)
- 5 tablespoons Salt
- 6 cups Granulated sugar
- 2.5 cups White vinegar
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground nutmeg
- 2 teaspoons Ground mustard
- 1 teaspoon Celery seed
- 1 teaspoon Black pepper
- 2 tablespoons Cornstarch
Instructions
In a large bowl, combine the grated zucchini, onions, and bell peppers.
Sprinkle the salt over the mixture and toss to ensure even coating. Cover the bowl and let sit for 2 hours to draw out excess moisture.
After 2 hours, drain the liquid and rinse the vegetables thoroughly under cold water to remove excess salt. Squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth.
In a large pot, combine the sugar, white vinegar, turmeric, nutmeg, mustard, celery seed, and black pepper. Stir the mixture over medium heat until the sugar is dissolved.
Add the drained vegetable mixture to the pot and stir to combine. Bring the mixture to a boil over medium-high heat, stirring occasionally.
Once boiling, reduce the heat to medium-low and let the relish simmer for 30 minutes. Stir occasionally to prevent sticking.
In a small bowl, mix the cornstarch with 2 tablespoons of water to make a slurry. Add the slurry to the pot and stir well to thicken the mixture. Simmer for another 5 minutes.
Remove the pot from heat and carefully ladle the hot relish into sterilized jars, leaving about 1/2 inch of headspace at the top. Wipe the rims of the jars with a clean cloth and seal with sterilized lids.
Process the jars in a boiling water bath for 10 minutes to ensure proper sealing. Carefully remove the jars and let them cool completely on a towel or cooling rack.
Store the sealed jars in a cool, dark place for up to one year. Refrigerate after opening.
Nutrition Facts
Calories |
546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.8 g | 1% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2921 mg | 127% | |
| Total Carbohydrate | 133.9 g | 49% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 127.7 g | ||
| Protein | 2.5 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 39 mg | 3% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 535 mg | 11% | |
*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.
