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Janet's Award-Winning Zucchini Relish

zucchini relish in a jar on a table
Photo Credit
Jennifer Keating
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
3-1/2 pints
Category
Pickles and Preserves
Course
Side Dishes
Credit
Amy LeBlanc, East Wilton, Maine Common Ground Country Fair
Sources
Blue Ribbon Recipes

Add the delightful flavors of fresh-picked produce to your next cookout! This delicious zucchini relish also includes tomatoes, onions, and peppers straight from the garden that will tantalize your taste buds. It also makes a great gift for other garden lovers.

Amy LeBlanc credits this recipe to her best friend, Janet Bedard, whose family has handed it down through a couple of generations. This relish repeatedly wins blue ribbons whenever it is entered at the fair. Amy is an organic gardener and inspector who has just gone into business selling her preserves and vinegars.

Are you a zucchini-lover? Be sure to check out these quick ways to cook zucchini.

Ingredients
10 cups grated zucchini
5 medium-size onions, chopped
1/2 cup chopped red bell pepper
1 cup chopped green bell pepper
2 large tomatoes, chopped
3 large stalks celery, diced
1/2 cup salt
2-1/2 cups white vinegar
4 cups sugar
2 teaspoons freshly ground black pepper
1-1/4 teaspoons powdered mustard
1 teaspoon turmeric
1 teaspoon ground allspice
2-1/2 teaspoons celery seed
1 tablespoon cornstarch dissolved in 1/4 cup cool water

Instructions

  1. In a large glass or stainless steel bowl, combine the zucchini, onion, red and green peppers, tomatoes, and celery. Add the salt and stir well. 
  2. Place a plate right on the vegetables and press down (a stack of smaller bowls works well). Let stand overnight.
  3. In the morning, drain the vegetables and rinse well 2 or 3 times until most of the salty taste is gone. 
  4. Transfer to a large stainless steel pot and add the vinegar, sugar, black pepper, mustard, turmeric, allspice, celery seed, and cornstarch-water mixture. Stir well. 
  5. Simmer for 45 minutes, or until the sauce is clear. 
  6. Fill ½-pint or 1-pint jars with the relish, cover, and process in a boiling-water bath.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Linda Procunier</span> Tue, 09/02/2025 - 15:10
It's Sept 2, 2025 and another batch of fragrant zucchini relish is simmering away on the hob. I have been making this excellent relish every year since I was a young woman. Everyone loves it! And it's always a well received hostess gift. Or at Christmas! I highly recommend Janet's Zucchini Relish!
<span>Michele Guevremont</span> Wed, 08/15/2012 - 18:43
Is it possible to make relish without doing the salt bath? I have to watch for salt
<a title="View user profile." href="/author/editors">The Editors</a> Thu, 08/16/2012 - 11:26
The salt bath helps to draw out some of the water from the zucchini so that the relish doesn't get too watery. Most of the salt will be dissolved in the water and drained off. You can try to make the relish without the salt bath and cook it a bit longer until it is the desired consistency.