Canning Corner

Zucchini Relish

August 2, 2016

Like bread & butter pickles? Then you’ll like the taste of this relish. I’ve received requests for what to do with all that home-grown zucchini beyond sautes and quick breads–this relish recipe will make it possible for you to enjoy zukes year round. It’s credited to Lori Leeann Martin of Oak Harbor, WA., and was included in a Royal Neighbors of America flipbook 40 years ago.

Makes 1 1/2 quarts

Zucchini Relish
Yields 1
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  1. 10 cups zucchini, peeled and ground (about 5 medium-sized zucchini)
  2. 4 cups onion, ground
  3. 5 Tbsp pickling salt
  4. 2 cups sweet green pepper
  5. 2 Tbsp celery seed
  6. 1 Tbsp turmeric
  7. 2 ¼ cups vinegar
  8. 3 cups sugar
  9. ½ tsp pepper
  10. 1 tsp fresh ground nutmeg
  1. Toss ground squash and onion with pickling salt and let sit in a crock or non-reactive bowl overnight. In the morning, drain liquid by squeezing handfuls of the squash in cheesecloth. In large, non-reactive or enameled pot, combine squash/onion mixture green pepper, celery seed, turmeric, vinegar, sugar, pepper and nutmeg. Heat through, mixing. Place in jars leaving ½-inch head room and seal. Refrigerate, or, process in hot water bath following canning-jar company directions
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