Ingredients for Grandma's Zucchini Relish
- 4 pounds zucchini, coarsely grated
- Onions
- Sweet Red Peppers
- 2 tablespoons salt
- Cider Vinegar
- Sugar
- Dry Mustard
- Nutmeg
- Cornstarch
- 1 tablespoon turmeric
- 2 tablespoons celery seeds
- Black Pepper
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Grandma'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 Grandma's Zucchini Relish
- Combine 4 pounds of zucchini, 1 large onion (chopped), 2 bell peppers (chopped), and 2 tablespoons of salt in a large non-reactive bowl. Gently toss to coat.
- Let the mixture sit overnight in the refrigerator to draw out excess moisture.
- Day 2: Rinse the vegetables thoroughly under cold water and drain exceptionally well. Pressing the vegetables with a potato masher helps remove excess water
- In a large pot, combine 2 cups of apple cider vinegar, 2 cups of granulated sugar, 1 cup of packed brown sugar, 1/4 cup of yellow mustard seeds, 2 tablespoons of celery seeds, 1 tablespoon of turmeric, and 1 teaspoon of ground cinnamon. Bring to a boil over medium-high heat, stirring frequently until the sugar dissolves and the mixture begins to thicken (about 10-15 minutes).
- Add the drained vegetables to the boiling sauce.
- Reduce heat to low, and simmer gently for 30 minutes, stirring occasionally, until the relish has thickened and the zucchini is tender-crisp.
- Carefully ladle the hot relish into sterilized jars, leaving 1/4 inch of headspace. Wipe the rims clean, place lids and rings on jars, and process in a boiling water bath for 10 minutes (adjust processing time based on your altitude). Allow jars to cool completely. Check seals to ensure a proper seal.
Nutrition Information (Approximate per serving)
Sodium
182 g
Sugar
439g
Fat
1g
Carbs
39g
