Sweet Zucchini Relish

Sweet Zucchini Relish

Author Serving Up Southern


  • 12 cups shredded zucchini or cubed
  • 4 cups onion
  • 5 teaspoons salt
  • 2 1/2 cups vinegar
  • 6 cups sugar
  • 1 red pepper
  • 1 green pepper
  • 1 teaspoon dry mustard
  • 3/4 teaspoon nutmeg
  • 3/4 teaspoon cornstarch
  • 3/4 teaspoon turmeric
  • 1 1/2 teaspoons celery seed
  • 1/2 teaspoon black pepper


  1. Prepare a water canning bath and 8 pint jars according to this step-by-step guide.
  2. Wash and shred zucchini, and measure out 12 cups.
  3. Dice or chop peeled onions in a food processor, and combine with shredded zucchini. Add salt, stir, and set-aside overnight.
  4. Rinse with cold water and drain well.
  5. Combine sugar and cornstarch, add to the vinegar along with the dry mustard, nutmeg, turmeric, celery seed, and black pepper in a non-reactive pot. Add the zucchini mixture and the peppers and cook slowly for 30 minutes.
  6. Pack relish into prepared jars leaving 1/4 inch headspace. Using a bubble remover or the handle of a wooden spoon, remove any air bubbles. Wipe the rims, adjust the two-piece caps and process in a boiling-water bath for 10 minutes.
  7. When processing is complete, turn off the heat and remove the canner lid. Let jars sit in canner for 5 minutes to acclimate to the temperature change before removing.
  8. Using a jar lifter, remove the jars from the canner and place on a towel. Leave the jars undisturbed for 12-24 hours. Check the jars to make sure they all sealed, wipe the tops, label, and move to pantry or food shelves. If a lid did not seal within 24 hours, either reprocess or refrigerate right away.