Prep 2 hrs
Cook 12 hrs
This is real yummy relish. The recipe came from a zucchini cookbook I borrowed from the Library.
Make and share this Grand Scale Zucchini Relish recipe from Food.com.
- 10 cups minced zucchini
- 5 cups minced onions
- 1 cup diced celery
- 3 green peppers, diced
- 2 red peppers, diced
- 1 cup pickling salt
- 6 cups sugar
- 5 cups white vinegar
- 3 tablespoons celery seeds
- 3 tablespoons cornstarch
- 1 tablespoon dry mustard
- 2 teaspoons turmeric
- In large bowl, combine zucchini, onions, celery and peppers.
- Add salt and toss to mix. Set aside for 12 hours or overnight.
- Drain veggies in large colander. Rinse thoroughly and drain again. Press a bowl down on top of veggies to force out as much liquid as possible.
- In large non-reactive pot or kettle, combine sugar, vinegar, celery seed, cornstarch, mustard and tumeric.
- Mix well. Add veggies and bring to rolling boil.
- Reduce heat and simmer for 20 minutes, until thick.
- Pack into hot pint jars.
- Process in boiling water bath for 10 minutes (sea-level); 15 minutes (high elevations).
I have the cook book that this recipe came from, and I've been making this relish for 20+ years. It's my favorite, and my daughter's favorite. I have modified it a little bit (after my first batch so many years ago) ~ I always add a heaping tablespoon of mustard seeds to the spices in this recipe. I also use a food grinder to prepare my veggies - which is a huge time saver.
This recipe is definitely a keeper! I used a food processor to chop up the veggies so a lot of it was very fine and I lost some through the colander with the rinsing. Next time I will use less salt to cut down on the rinsing as I found I had to rinse the veggies a lot to get the salt out. This is a great way to use those zucchinis that get overgrown in the garden when you turn your back for a week or so. I got 18 jelly jars of relish (1/2-pint). Thanks for sharing this recipe.
Oh my gosh! This is the best relish I've ever tasted! I followed the recipe with the exception of adding a 1/2 cup of shredded carrot(a variety called Purple Haze - the purple color of the carrots made an appealing addition to the colors already in this relish.) I'm almost out of the first batch and will probably run out over the Fourth of July holiday.