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The Best Zucchini Relish Recipe – Grandma’s Secrets

After my grandmother gave me her famous zucchini relish recipe, I’ve been hooked ever since. You can whip this up in no time flat, and the flavor is out of this world!

Aside from creating loaf after loaf of Zucchini Bread, it’s a great way to use up the bumper crop of zucchini in the garden every summer.

Plus, it is a common topping for hot dogs and hamburgers in our household. We also use it in our egg salads and deviled eggs, as well as in our ham salad dishes.

It’s absolutely a great thing to have in your pantry or to share with your friends. And the best part is that you know you made it!

Zucchini Relish Recipe

INGREDIENTS:

  • 10 cups of shredded zucchini
  • 3 cups of onions
  • 4 red bell peppers
  • 5 tablespoons of salt
  • 3 cups of sugar
  • 1 teaspoon of turmeric
  • 1 teaspoon of dry mustard
  • 3 cups of apple cider vinegar
  • 1 teaspoon of coarse black pepper
  • 1 teaspoon of celery seeds

INSTRUCTIONS

  1. In a food processor, grate zucchini, onions, and peppers. Add salt to a large bowl and toss to combine. Mix thoroughly. Allow 8-10 hours of standing time at room temperature under a cover.
  2. Drain thoroughly after properly rinsing in a big strainer. Strain the mixture by pressing the back of the spoon against the sieve.
  3. In a large stockpot, combine the zucchini combination with the rest of the ingredients and bring to a boil. To include the Zucchini Relish, stir until smooth.
  4. Keep stirring and bringing to a boil as you go. Continue simmering for another 30 minutes until the sauce thickens.
  5. Afterwards, Transfer to sterilized pint jars and process for 15 minutes in a hot water bath (adjust for altitude as required).

Enjoy!

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