Zucchini Relish

Name: Zucchini Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 c. grated zucchini; 4 c. chopped onion; 2 c. chopped red bell pepper; 2 c. chopped green peppers; 1/2 c. canning salt; 1 tsp. celery seed; 1 tsp. turmeric; 1/2 tsp. black pepper; 1 tsp. cornstarch; 2 1/2 c. vinegar; 4 1/2 c. sugar

Eats Now Editorial Team · 1353 kcal · Vegetarian

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Zucchini Relish – a delicious recipe with zucchini, onion, red bell pepper, green peppers, canning salt, celery. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Servings: persons

10 c. grated zucchini
4 c. chopped onion
2 c. chopped red bell pepper
2 c. chopped green peppers
1/2 c. canning salt
1 tsp. celery seed
1 tsp. turmeric
1/2 tsp. black pepper
1 tsp. cornstarch
2 1/2 c. vinegar
4 1/2 c. sugar

1
Mix first 4 ingredients. Add canning salt and let stand overnight.
2
Next morning, squeeze out and rinse in cold water. Squeeze out cold water.
3
Put in cooking kettle and add remaining ingredients.
4
Boil all ingredients for 20 minutes.
5
Seal in jars. Makes 7 to 8 pints.

1353

kcal

Calories

326

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 10 c. grated zucchini, 4 c. chopped onion, 2 c. chopped red bell pepper, 2 c. chopped green peppers, and more.

Yes, Zucchini Relish falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
1353 kcal
Category
Vegetarian

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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