Return to Content

Zucchini Relish

Zucchini Relish
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: Makes about 12 pints

"This relish is a good way to use up some of that over-abundant zucchini you have in your garden. It can be used with meat loaf, stew, sliced meats, and even hot dogs. We serve it at dinner and cookouts. It is a favorite with our guests." --Knoll Farm Country Inn, Waitsfield, Vermont

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 1/3 cup pickling salt
  • 12 cups coarsely ground zucchini
  • 2 green peppers, coarsely ground
  • 2 sweet red peppers, chopped
  • 4 cups coarsely ground onions
  • 1 teaspoon turmeric powder
  • 1 teaspoon curry powder
  • 1 teaspoon celery seed
  • 1 tablespoon cornstarch
  • 1/2 teaspoon pepper
  • 3 cups vinegar
  • 4-1/2 cups sugar


In large enamel pan, mix pickling salt into vegetables. Let stand overnight. Drain, rinse with cold water, and return to enamel pan. Mix together rest of ingredients and add to vegetables. Boil 20 minutes. Pour into sterilized jars and seal.
Updated Friday, December 14th, 2007

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return we will send you a free 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

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

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111