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Grandmas Tasty Zucchini Relish Recipe

Transform a mountain of zucchini into a vibrant, tangy relish! This family heirloom recipe, passed down through generations, is a delicious way to use up an abundance of zucchini. Don't let the simple ingredients fool you; this relish boasts a surprisingly complex flavor profile that's addictive. Perfect as a condiment for grilled meats, burgers, hot dogs, or enjoyed straight from the jar, this relish is a guaranteed crowd-pleaser. Get ready to make a batch (or two!) of this irresistible summer side!

Prep Time 60 mins
Cook Time 1500 mins
Calories 545.7 kcal
Protein 7g
Rating 4.0 (5 Reviews)
Grandmas Tasty Zucchini Relish 13

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Grandmas Tasty Zucchini Relish

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How to Make Grandmas Tasty Zucchini Relish

  1. Thinly slice 15 medium zucchini (approximately 6 cups sliced).
  2. Generously sprinkle 2 tablespoons of salt over the sliced zucchini.
  3. Let the zucchini sit in a colander for at least 4 hours, or preferably overnight, to draw out excess moisture. Rinse and thoroughly drain.
  4. In a large pot, combine the drained zucchini with 2 medium yellow onions, finely chopped.
  5. Add 4 cups of granulated sugar and 6 cups of white vinegar to the pot. Stir well to combine.
  6. Cook over medium-high heat, stirring frequently to prevent scorching. The sugar will cause it to burn easily.
  7. In a separate bowl, whisk together 2 tablespoons yellow mustard seeds, 1 tablespoon turmeric, and ¼ cup all-purpose flour until well combined.
  8. Gradually whisk in 2 tablespoons of vinegar to create a smooth paste. Add more vinegar if needed to reach desired consistency.
  9. Pour the mustard seed mixture into the pot with the zucchini and stir constantly.
  10. Continue to cook, stirring frequently, until the relish has thickened to your desired consistency (approximately 30-45 minutes).
  11. Carefully ladle the hot relish into sterilized jars, leaving about ½ inch of headspace.
  12. Seal the jars tightly and process in a boiling water bath for 10 minutes (for pints) or 15 minutes (for quarts) for safe canning. Alternatively, refrigerate for up to 2 weeks.

Nutrition Information (Approximate per serving)

Sodium

262 g

Sugar

469g

Fat

1g

Carbs

42g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Low Protein Healthy Jams And Preserves Canning Condiments Etc Vegetables 1 Day Or More Low Fat Vegetarian Dietary Low Cholesterol Low Saturated Fat Low Calorie Low In Something Squash Technique