Ron’s Zucchini Relish

Originally on this blog in 2016, this is one of the most popular recipes I’ve ever published. As Summer segues into Autumn, and the zucchini harvest begins, now is the time to make this colorful, home-preserved relish. So I’m delighted to reprint ...

Ron’s Zucchini Relish:

12 c. (3 L) skinned, seeded, coarsely shredded zucchini

2 sweet green bell peppers, diced

2 sweet red bell peppers, shredded

1/4 sweet orange bell pepper, shredded
4 c. (1 L) coarsely ground onions

1/3 c. (80 mL) pickling salt

1 tsp. (5 mL) turmeric

1 tsp. (5 mL) curry powder

1 tsp. (5 mL) celery seed

1 tbsp. (15 mL) cornstarch

1/2 tsp. (2.5 mL) finely ground pepper
4-1/2 c. (1.125 L) granulated sugar

3 c. (750 mL) white vinegar

In large, non-aluminum container, stir pickling salt into prepared vegetables. Let stand overnight. Drain, rinse with cold water, and drain again, allowing to drip naturally. In large separate bowl, combine turmeric, curry powder, celery seed, cornstarch, pepper, sugar, and vinegar, mixing well. Stir into vegetables. Boil 20 min. 

Pour hot vegetables into hot sterilized jars, using hot rings and lids, leaving 1/2-in. (1.25 cm) head space. Process 12-to-15 min., following standard, approved canning method. Remove from canner; cool and wipe jars, tightening rings after 24 hr. Yields six pint jars (six 500 mL jars) Zucchini Relish.

For more zucchini recipes, see One Click: Zucchini.

A food processor saves masses of time

in grating these ingredients!

The colors, dicing, and shredding of the veggies

are part of what makes this relish so delicious.

Rinse vegetables after they’ve sat overnight in salt.

Lower hot jars and hot relish into processing bath.

Ready in a flash, out come the jars!

And here’s the superbly delicious homemade relish!