Why mess with perfection? This recipe for Zucchini Relish is from my mom.
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!
- 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
- Grate the zucchini and carrots.
- Chop the onion, celery and red pepper finely with a knife or in the food processor.
- Combine all of the ingredients in a large saucepan and mix well.
- Bring to a boil and simmer for one hour, stirring every 10 minutes.
- 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.
- Wipe rims of jars with a dampened, clean paper towel.
- 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.