If you have never given zucchini relish a try, I want to encourage you to make a batch this summer. I’ve been using this zucchini relish recipe for years and the funny thing is, you can’t even tell you’re eating zucchini. It really does taste like regular relish.
We like to use it on hot dogs, hamburger and mixed in with potato salad. It’s delicious! Try it, you’ll see. This recipe yields {4} 1/2 pint jars
Ingredients
2 cups chopped zucchini
1 cup chopped onion {I used Walla Walla Sweets}
1 cup chopped sweet peppers {I used green peppers}
2 tablespoons salt
1 cup cider vinegar
1 1/2 cups sugar
2 teaspoons celery seed
1 teaspoon mustard seed
Directions
Place the chopped zucchini, onions peppers and salt in a large bowl and cover with cold water and let it sit for 2 hours. Drain liquid, rinse throughly and drain again.
Combine the remaining ingredients in a large pot and bring to a boil. Add the zucchini mixture, reduce heat to simmer and cook 10 minutes.
Pack hot relish mixture into 1/2 pint jars, leaving 1/4 inch head space. Remove air bubbles. Adjust 2 piece caps, and process in a boiling water canner for 10 minutes.
Carefully remove jars, place on a towel in a draft free area and let cool over night. Check seals after 24 hours.
If you are looking for a canner, I used the Granite Ware 11-1/2 Quart Covered Preserving Canner with Rack
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