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Summer Zucchini Relish

Try this delicious alternative to the standard cucumber relish. It's just as tasty!
Course: condiment

Ingredients

  • 2 cups zucchini, finely chopped (one large squash, you may not need the whole thing)
  • 1/2 cup onion, finely chopped
  • 1/2 medium red pepper, finely chopped
  • 1/2 cup celery, finely chopped
  • 1 tablespoon salt kosher or pickling salt preferred
  • 1/2 cup sugar
  • 3/4 cup white vinegar cider vinegar is fine, too
  • 1 teaspoon celery seed
  • 1/2 teaspoon yellow mustard seed
  • 1/2 teaspoon dry mustard

Instructions

  • Combine the zucchini, peppers, onions and celery in a non-aluminum bowl. Sprinkle with the salt and mix well.
  • Cover the vegetables with cold water and allow to stand for an hour or so.
  • After an hour, drain the vegetables well, pressing down with a spoon to squeeze out the remaining water. Set aside while you prepare the brine.
  • Combine the sugar, vinegar, celery seed, mustard seed and dry mustard in a large, non-aluminum sauce pan. I use a four quart enameled sauce pan.
  • Bring all that to a boil, then add the vegetables and return to a boil.
  • Reduce the heat and allow to simmer for a while until the relish becomes quite thick.
  • Ladle into a clean pint sized jar (about two cups) and store in the fridge.