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Make Your Own Zucchini Relish

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This simple water bath canner Zucchini relish is a great recipe for using up the abundance of zucchini that tends to overwhelm the garden. It’s perfect on hot dogs & hamburgers- don’t be surprised if you catch yourself eating it by the spoonfuls straight from the jar!

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make-your-own-zucchini-relish

Our family has been making this recipe for years and years, for me, the best part of the entire recipe is the fun of chopping and grinding everything up with the kids.

It’s so much fun to watch their faces as they turn a veggie they really don’t care much about into a delectable relish that they can’t wait to smother onto their grilled summer hotdogs and burgers. I’ve even caught my youngest eating it out of the jar with a spoon.

make-your-own-zucchini-relish

Sorry for the grainy photo, but as you can see we use the grinder attachment for my KitchenAid mixer to grind all of the veggies needed in this recipe. It’s easy to use and since it offers a food tray at the top, it’s pretty safe for the kids to help too.

How to Make Your Own Zucchini Relish

Combine the following ingredients in a large bowl and let stand overnight,

  • 12 C. Ground Zucchini
  • 2 Green Peppers (ground)
  • 2 Red Peppers (ground)
  • 4 C. Onion (ground)
  • 5 Tbs. Salt

Drain and rinse well.

make-your-own-zucchini-relish

In a large pot, Combine the following:

 

  • 2 1/2 c. White Vinegar
  • 1 Heaping Tbs. Cornstarch Powder
  • 6 C.Sugar
  • 1 tsp. turmeric
  • 1 Tbs. Dry Mustard
  • 1 tsp nutmeg

make-your-own-zucchini-relish

Heat to boiling & add rinsed drained vegetables. Cook over med heat for 30 minutes.

make-your-own-zucchini-relish

Ladle into hot jars, adjust 2 piece caps.

make-your-own-zucchini-relish

Although it isn’t necessary, I process them for 10 minutes in a boiling water bath canner.

make-your-own-zucchini-relish

Makes Approx 8 pints

Zucchini Relish Recipe Print

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Zucchini Relish

Budget101.com by Melissa 'Liss' Burnell
This simple water bath canner Zucchini relish is a great recipe for using up the abundance of zucchini that tends to overwhelm the garden.
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Prep Time 30 minutes
Cook Time 45 minutes
Course Appetizer, condiments, MYO
Servings 8 pints

Ingredients
  

  • 12 C. Ground Zucchini
  • 2 Green Peppers (ground)
  • 2 Red Peppers (ground)
  • 4 C. Onion (ground)
  • 5 Tbs. Salt
  • 2 ½ c. White Vinegar
  • 1 Heaping Tbs. Cornstarch Powder
  • 6 C.Sugar
  • 1 tsp. turmeric
  • 1 Tbs. Dry Mustard
  • 1 tsp nutmeg

Instructions
 

  • Combine the first 5 ingredients in a large bowl and let stand overnight.
  • The next day rinse the vegetables and allow to drain thoroughly.
  • In a large pot, Combine the remaining ingredients.
  • Heat to boiling & add rinsed drained vegetables. Cook over med heat for 30 minutes.
  • Ladle into hot jars, adjust 2 piece caps.
  • Although it isn’t necessary, I process them for 10 minutes in a boiling water bath canner.
Recipe Size Alteration Note

If you altered the ingedients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cooking/baking time.

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