Sweet Zucchini Relish Recipe

This is a family recipe from my Grandma, Penny Faust. One of my favorite childhood memories was watching my mom can her sweet zucchini relish. Yum! We use it in anything from homemade dressings, potato salad, egg salad, tuna salad…etc.

Sweet zucchini relish

yields: 6 pints
10 cups of ground zucchini (about 10 small)
1 red sweet pepper, ground
4 cups onion, ground
3 tbsp salt
4 cups sugar
1 tsp celery seed
1 tsp turmeric
2 1/4 cups vinegar
4 tbsp cornstarch
Prep the night before:
  • Grind first 3 ingredients (I use a meat grinder)

This is the meat grinder I use and I LOVE it! It can be used to grind veggies & meats (like for making homemade hamburgers or sausages). I tried making this relish recipes a few times without a grinder and it never came out quite the same. (these are affiliate amazon links)

  • Sprinkle with salt
  • Let it stand overnight in the refrigerator (or prep in the morning and leave it in your fridge for @least 10 hours)

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  • Remove from the refrigerator and pour into a colander. Drain. Rinse. Drain.
  • Pour your mix from overnight into a large pot
  • Add the next 4 ingredients
  • Bring to a boil – stirring constantly
  • boil for 15-20 minutes – stirring constantly
  • thicken with cornstarch
  • cook a few minutes longer

Get ready to remove from the stove and start canning!!

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  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack relish into the hot, sterilized Ball Jar 1pt Ball Mason Jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Enjoy this recipe? Please review it on allrecipes.com! Thanks. – Amy 🙂

For more yummy recipes visit my DIY Simple Snacks page.

 

2 thoughts on “Sweet Zucchini Relish Recipe

  1. yes. I always run my jars in the dishwasher before and then boil them for ten minutes. After filling the jars and sealing the lids I boil them again for another 10 minutes. As they sit out on the counter to cool I wait to hear the “pop” that they are sealed. 🙂

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