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Zucchini Relish

This is a great way to use up all of that summer zucchini!

Keyword relish, zucchini
Prep Time 12 hours
Cook Time 50 minutes
Servings 5 pints
Author Marycarlich


  • 12 cups zucchini Depends on how big your zucchini are but this could be about 16 small ones. Or 4 giant ones haha
  • 4 cups onion
  • 5 tbsp pickling salt
  • 5 cups sugar
  • 3 cups apple cider vinegar
  • 1 tbsp dry mustard
  • 1.5 tsp celery seed
  • 1 tsp black pepper
  • 3/4 tsp turmeric
  • 2 bell peppers Use one red and one green for the best color combo in the jar. Chop up the bell pepper into a small dice.


  1. Put zucchini, scrubbed and trimmed, through the coarse blade of a food grinder to measure 12 cups (we use the grater attachment of our cuisinart).

  2. Pass the onion through the same process, until you have about 4 cups.

  3. In a large ceramic or glass bowl combine the zucchini, onion, and 5 tablespoons pickling salt, and chill the mixture, covered, overnight.

  4. The next day, drain the zucchini mixture in a colander, rinse it under running cold water, and drain thoroughly.

  5. In a kettle or large stock pot, combine the sugar, cider vinegar, dry mustard, celery seed, pepper, and turmeric and bring the liquid to a boil, stirring until the sugar is dissolved.

  6. Add the zucchini mixture and 2 sweet bell peppers, both chopped fine, and simmer the mixture, stirring frequently, for 30 min.

  7. Pack into jars and process in boiling water for 15 min