Zucchini Relish

Charlotte Passey

This is a sweet pickle relish recipe made from Zucchini -- I like to use the big zucchini.

10 cups zucchini*

4 c. onion

1 green sweet bell pepper

1 red sweet bell pepper

(or any colors you like)

Chop or grind all above & mix together in a very large mixing bowl.

Sprinkle with 3 Tbsp. Salt. Let stand overnight. Next morning, drain and rinse with cold water.

Add:

2 ½ cups vinegar (I use apple cider vinegar)

1 tsp. celery seed

1 tsp. nutmeg

1 tsp. turmeric

4 ½ cups sugar

Pour into very large pot and heat to boil. Add 2 Tbsp. cornstarch which has been mixed up in ¼ cup cold water. Simmer 15 minutes. Bottle and seal. Makes about 13 half pints or 6-7 pints.

*Hint: Cucumbers can be used, but their texture is softer and not as pleasantly crunchy as the zucchini. I like to use those extra large zucchini (you know, the ones that grow out of control before you discover and pick them) and are about 3-4 inches in diameter in their largest part. Print Recipe