Sweet Zucchini Relish
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Sweet Zucchini Relish

In the summer I double and triple this recipe. To grate the zucchini and onions, I use my KitchenAid food processor with the grater attachment. Makes about 4-5 (16 oz) pints. I also like to use 1/2 pint jars to give as gifts. Water bath canning required.
Servings: 8 -10 1/2 pint jars


  • 10 zucchini grated (about 10 medium)
  • 4 cups onions grated (about 3 medium)
  • 5 Tbsp. salt
  • 2 large yellow or orange bell peppers seeded and chopped
  • 2 small jars pimientos
  • 2 1/2 cups apple cider vinegar
  • 4 cups sugar
  • 1 Tbsp ground nutmeg
  • 1 Tbsp ground turmeric
  • 1 Tbsp dry mustard
  • 1 Tbsp cornstarch
  • 1/2 tsp. black pepper
  • 5-6 pint canning jars


  • Combine the zucchini, onions and salt; let stand overnight (cover and let stand in a cool place (70 to 75°F) for at least 12 hours).
  • The next day, using a colander placed over a sink, drain the zucchini mixture (squeezing out all water). Rinse and drain again.
  • To make the brine, in a large pot over medium heat, dissolve the sugar into the vinegar and spices; stir until mixed together.
  • Add in the zucchini, chopped peppers and pimientos, to the brine and stir. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and boil gently, stirring frequently, until liquid is reduced and mixture is the consistency of a thick commercial relish, about 30 minutes.
  • Prepare boiling water canner. Prepare jars and lids (I jar the relish in hot jars that have been run through the dishwasher).
  • Ladle the hot relish into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot relish. Wipe rim. Put the lid on jar. Apply band until fit and fingertip-tight.
  • Process the jars in a boiling water canner for 15 minutes. Remove jars and cool. Check lids for seal after 24 hours, by pressing on the center (it should not flex when pushed down).
  • Enjoy, or give away as a lovely gift!