Zucchini Relish

Here is the recipeĀ 
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Prep Time 10 mins
Cook Time 4 hrs
Total Time 4 hrs 10 mins
Course Salad
Cuisine Italian
Servings 50


  • 1 1/2 cups finely chopped onions (3 medium)
  • 1/4 cup finely chopped green sweet peppers (1 medium)
  • 1/4 cups finely chopped red sweet peppers (1 medium)
  • 1/4 cup pickling salt
  • Cold water
  • 1 3/4 cup sugar
  • 1 1/2 cups white vinegar
  • 1/4 cup water
  • 1 t. celery seeds
  • 1 t. ground tumeric (I omitted)
  • 1/2 t. mustard seeds
  • 1-2 drops green food coloring (optional)(I omitted)


  • In a large non-reactive bowl combine zucchini, onions, and sweet peppers. Sprinkle with salt, toss gently to coat.
  • Add enough cold water to cover vegetables. Cover and allow to stand at room temperature for 3 hours.
  • Transfer vegetables mixture to a large colander set in sink. Rinse with cold water; drain.
  • In a 8 quart stainless steel, enamel or nonstick heavy pot combine sugar vinegar, the 1/4 cup water, celery seeds, turmeric, and mustard seeds.
  • Bring to boiling, stirring until sugar dissolves, reduce heat. Simmer uncovered for 3 minutes.
  • Add drained vegetables mixture and if desired green food coloring. Return to boiling, reduce heat. Simmer uncovered for 10 minutes stirring occasionally.
  • Ladle hot relish into hot, sterilized half-pint jars, leaving 1/2 inch headspace.
  • Wipe jar rims, adjust lids. Process in boiling water bath canner for 10 minutes (starting with the canner water returns to a full rolling boil) Remove jars from canner.
  • Makes 5 half pints.
Keyword Zucchini Relish