Sweet Zucchini Relish

Name: Sweet Zucchini Relish
Prep time: 50 min
Cook time: 1 h 10 min
Total time: 2 h
Yield: 112 servings
Cuisine: American
Ingredients: 0.5 tsp Black Pepper; 1.5 tsp Celery Seed; 1 tbsp Cornstarch; 1 whole Green Bell Pepper; 0.75 tsp Ground Nutmeg; 0.75 tsp Ground Turmeric; 4 cups Onion; 1 whole Red Bell Pepper; 5 tbsp Salt-Free Seasoning; 6 cups Sugar; 2.5 cups White Vinegar; 12 cups Zucchini

Side Dish 🥗 American Low-Carb Low-Sodium Gluten-Free Vegetarian 🥦Vegan 🌱Plant-Based 🌻Halal 🕌Kosher ✡️Pescatarian 🐟

Sweet Zucchini Relish balances tender shredded zucchini with bell peppers in a bright, tangy-sweet brine accented by nutmeg, turmeric, and celery seed. It’s zippy, aromatic, and perfect for topping burgers, hot dogs, sandwiches, or mixing into salads and dressings. Ideal for summer cookouts and pantry stocking, this relish adds a sunny pop of flavor to everyday meals.

Prep50 mins
Cook1 hr 10 mins
Serves112
DifficultyMedium

1

Gather the ingredients.
2

Place the zucchini and onion in a large, non-metallic bowl; sprinkle salt over the top. Use your hands to mix the salt evenly into the zucchini. Cover and refrigerate overnight.
3

Drain the zucchini in a colander and rinse thoroughly with cool water. Squeeze out the excess water; set the zucchini aside.
4

Put the sugar, vinegar, red and green bell pepper, and cornstarch into a large pot. Add the celery seed, nutmeg, turmeric, and black pepper. Stir to combine, then add the drained zucchini. Bring to a boil over medium-high heat; reduce to medium-low and simmer for 30 minutes.
5

Meanwhile, sterilize seven 1-pint jars and lids. Pack the relish into the sterilized jars, filling to within 1/4 inch of the top. Screw on the lids.
6

Set a rack in the bottom of a large stockpot and fill it halfway with boiling water. Carefully lower the jars into the pot using a holder, leaving 2 inches between jars. Add more boiling water if needed until the jar tops are covered by 2 inches of water. Bring the water to a full boil, then cover and process for 30 minutes.
7

Remove the jars from the pot and place them on a cloth-covered or wooden surface, spaced several inches apart, until cool. Once cool, press the top of each lid with a finger to ensure the seal is tight (the lid does not move up or down).