This fall my vegetable garden is still producing zucchinis and I was looking for a recipe that would use up the unexpected incredible crop. My cousin Betty came to the rescue by sending me a recipe for the best Zucchini relish that she has been making for years. Betty said that her mother developed the best zucchini relish recipe a number of years ago and everyone loves it!
I’ve actually never made relishes before but am excited to be able to have some zucchini relish to give away as Christmas gifts, as well as have some on hand.
Betty told me that this recipe should be enough to have around for 2 years (if you keep it as a personal stash) but warned me that once people try it they cannot get enough!
I have done some research and have found that Stevia works really well as a sugar substitute in relishes if you would like a low carb version of this best zucchini relish recipe.
- 10 cups grated zucchini
- 4 cups finely chopped onion
- 3 cups finely chopped green peppers
- 2 cups white vinegar
- 4 cups white sugar (use Stevia equivalent if you want a sugar free version)
- 1 tsp turmeric
- 1 tsp nutmeg
- 1 tsp dry mustard
- ½ tsp black pepper
- 2 tsp celery seeds
- 2 Tbsp cornstarch
- ¼ cup white vinegar
Put zucchini and onion into a large Dutch oven.
Sprinkle with 5 tablespoons coarse salt.
Let the mixture sit over night.
About 2 hours before cooking, add 3 cups finely chopped green peppers.
Drain and rinse mixture several times with water. Squeeze out excess water.
(Betty uses several layers of paper towels and do the squeezing in smaller batches)
Return mixture to Dutch oven.
2 cups white vinegar
4 cups white sugar
1 tsp turmeric
1 tsp nutmeg
1 tsp dry mustard
½ tsp black pepper
2 tsp celery seeds
Bring to a boil and then turn heat down to simmer……cook for 30 minutes……stirring frequently.
Mix together 2 Tbsp cornstarch, ¼ cup white vinegar.
Add to mixture, cook slowly until thickened.
Put into hot sterilized ½ pint jars. Betty uses snap lids to ensure a good seal.