Ingredients for Faye's Zucchini Relish
- 4 medium zucchini (about 4 cups grated)
- Yellow Onions
- Sweet Red Pepper
- Coarse Salt
- White Vinegar
- 1 ½ cups sugar
- Dry Mustard
- Mustard
- Turmeric
- Celery Seed
- Fresh Ground Pepper
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Faye's Zucchini Relish? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Faye's Zucchini Relish
- Grate 4 medium zucchini (about 4 cups grated). Place in a large, non-aluminum bowl.
- Sprinkle 2 tablespoons of salt over the grated zucchini.
- Mix well, cover, and let stand for 12 hours in the refrigerator to draw out excess moisture.
- Rinse the zucchini thoroughly in a colander under cold running water. Press out as much excess water as possible.
- Drain very well.
- In a heavy-bottomed saucepan, combine 2 cups white vinegar, 1 ½ cups sugar, 1 tablespoon yellow mustard seeds, 1 tablespoon celery seeds, 1 teaspoon turmeric, ½ teaspoon ground cloves, and ¼ teaspoon cayenne pepper (adjust to taste).
- Bring the mixture to a rolling boil over medium-high heat.
- Reduce heat to medium-low and simmer for 15-20 minutes, or until the mixture has thickened slightly and starts to coat the back of a spoon.
- Add the drained zucchini to the saucepan. Stir gently to combine.
- Cook for 30 minutes, stirring occasionally, until the zucchini is tender-crisp and the relish has thickened further.
- Remove from heat and let cool slightly.
- Carefully ladle the hot relish into sterilized jars, leaving ½ inch headspace.
- Process in a boiling water bath for 10 minutes (adjust processing time based on your altitude – consult a canning guide for details).
- Remove jars and let cool completely. You should hear a satisfying ‘pop’ as the jars seal.
Nutrition Information (Approximate per serving)
Sodium
877 g
Sugar
2576g
Fat
4g
Carbs
226g
