Penny’s Zucchini Relish

Why mess with perfection?  This recipe for Zucchini Relish is from my mom.

Zucchini Relish Recipe- great on sandwiches, steak, burgers and more!My grandma (Helga) has a tradition of honouring the person that she receives a recipe from in the name of the recipe.  This tradition was passed down to my mom and now to me.  I grew up eating “Helene’s Raisin Pudding”, “Deanna’s Taco Salad” and “Dot’s Veggie Casserole”.  I do know Deanna and Dot, but I haven’t a clue who Helene is.

I enjoyed hearing the story of “Better than Beth’s Shortbread”.  Beth (whom I also do not know) had given my grandma a shortbread recipe which my grandma quickly named “Beth’s Shortbread”.  Grandma happily made and enjoyed “Beth’s Shortbread” many times.  Years later, another friend gave my grandma a shortbread recipe that was better than the recipe she had been using, hence the name “Better than Beth’s Shortbread”.  Makes sense!

5.0 from 1 reviews
Penny's Zucchini Relish
 
Prep time
Cook time
Total time
 
This is my mom's tried and true zucchini relish recipe to smother on sandwiches or burgers and it is a great addition to chicken or tuna salad sandwiches, deviled eggs and potato salad. I have also known some people to simply eat it by the spoonful. It is that good!
Author:
Recipe type: Canning
Ingredients
  • 7 cups zucchini, grated
  • 2½ cups white onions, grated
  • 2½ cups carrots, grated
  • 1½ cups celery, sliced finely
  • 1 red pepper, sliced finely
  • ¾ tablespoon ground turmeric
  • ¾ tablespoon dry mustard
  • ⅛ teaspoon ground nutmeg
  • 1 tablespoon cornstarch
  • 1½ tablespoon celery seeds (or celery salt)
  • 3¾ cup white sugar
  • 1¾ cup white vinegar
Instructions
  1. Grate the zucchini and carrots.
  2. Chop the onion, celery and red pepper finely with a knife or in the food processor.
  3. Combine all of the ingredients in a large saucepan and mix well.
  4. Bring to a boil and simmer for one hour, stirring every 10 minutes.
  5. Bottle the hot relish into clean, sterilized 250 ml jars using a measuring cup to ladle the relish through a wide-mouthed funnel, leaving ¼ inch of head space.
  6. Wipe rims of jars with a dampened, clean paper towel.
  7. Centre a hot lid on the jar, "put a ring on it" and process for five minutes in a waterbath canner.

 Please refer to my Step by Step Canning Guide for proper canning techniques.  

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: