Return to Content

Janet's Zucchini Relish

by

Yield: 3-1/2 pints

Amy LeBlanc credits this recipe to her best friend, Janet Bedard, whose family has handed it down through a couple of generations. This relish repeatedly wins blue ribbons whenever it is entered at the fair. Amy is an organic gardener and inspector who has just gone into business selling her preserves and vinegars.

Ingredients:

  • 10 cups grated zucchini
  • 5 medium-size onions, chopped
  • 1/2 cup chopped red bell pepper
  • 1 cup chopped green bell pepper
  • 2 large tomatoes, chopped
  • 3 large stalks celery, diced
  • 1/2 cup salt
  • 2-1/2 cups white vinegar
  • 4 cups sugar
  • 2 teaspoons freshly ground black pepper
  • 1-1/4 teaspoons powdered mustard
  • 1 teaspoon turmeric
  • 1 teaspoon ground allspice
  • 2-1/2 teaspoons celery seed
  • 1 tablespoon cornstarch dissolved in 1/4 cup cool water

Instructions:

In a large glass or stainless steel bowl, combine the zucchini, onion, red and green peppers, tomatoes, and celery. Add the salt and stir well. Place a plate right on the vegetables and press down (a stack of smaller bowls works well). Let stand overnight.

In the morning, drain the vegetables and rinse well 2 or 3 times until most of the salty taste is gone. Transfer to a large stainless steel pot and add the vinegar, sugar, black pepper, mustard, turmeric, allspice, celery seed, and cornstarch-water mixture. Stir well. Simmer for 45 minutes, or until the sauce is clear. Fill 1/2-pint or 1-pint jars with the relish, cover, and process in a boiling-water bath for 10 minutes for 1/2-pint jars or 15 minutes for 1-pint jars.

Updated Monday, March 24th, 2003
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Winter in Vermont

  • Warm Up to Perfect Comfort Food
  • Keeping Timeless Crafts Alive
  • A Town That Loves Covered Bridges and Artists
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111