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Zucchini Relish

Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes about 12 pints
Category
Pickles and Preserves
Course
Side Dishes
Preparation Method
Boil
Sources
Best Recipes from New England Inns

“This relish is a good way to use up some of that over-abundant zucchini you have in your garden. It can be used with meat loaf, stew, sliced meats, and even hot dogs. We serve it at dinner and cookouts. It is a favorite with our guests.” –Knoll Farm Country Inn, Waitsfield, Vermont

Ingredients
1/3 cup pickling salt
12 cups coarsely grated zucchini
2 green peppers, coarsely grated
2 sweet red peppers, chopped
4 cups coarsely grated onions
1 teaspoon turmeric powder
1 teaspoon curry powder
1 teaspoon celery seed
1 tablespoon cornstarch
1/2 teaspoon pepper
3 cups vinegar
4-1/2 cups sugar

Instructions

In a large enamel or stainless steel pan, mix pickling salt into vegetables. Let stand overnight. Drain, rinse with cold water, and return to pan. Mix together rest of ingredients and add to vegetables. Boil 20 minutes. Pour into sterilized jars. Seal and process for 20 minutes; start counting the processing time when the water starts to boil.

Learn more about pickling here: Pickling Tips and Recipes

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>Cathy</span> Sat, 09/13/2025 - 21:13
Should the vinegar be white vinegar or cider vinegar?
<span>Maryrose Coughlin</span> Sun, 07/07/2019 - 06:47
Delicious mixed with cottage cheese.!
<span>Richard Wilkinson</span> Fri, 06/14/2019 - 19:48
Your instructions are not step by step. We are rookies trying to learn pickling and canning. At what point do you grate, before or after the salt water bath.
<a title="View user profile." href="/author/editors">The Editors</a> Mon, 06/17/2019 - 16:18

Hi, Richard. You will see that the ingredient list asks you to have 12 cups coarsely grated zucchini. The same goes for all of the other vegetables in the list. You take the vegetables from the ingredients list and add the salt.

 <span>Melodie</span> Mon, 08/20/2018 - 08:47
The recipe says to pour into sterilized jars and seal Does this recipe not have to be processed in a hot water bath? Not sure if I am missing something.
<a title="View user profile." href="/author/editors">The Editors</a> Mon, 08/20/2018 - 14:47

Hi, Melodie. The processing information has been added to the recipe. Thanks!

 <span>Rose Greenhalgh</span> Tue, 08/22/2017 - 13:33
you can use a big plastic bowl to mix salt and vegs. together.....I have a cake taker with a big lid that is plastic that I use every year when I make zucchini pickles......
<span>Kathleen Ashbrook</span> Fri, 08/21/2015 - 17:16
Can I use a stainless steel pan instead of enamel? I don't have an enamel pan and cannot find one where I live.
<a title="View user profile." href="/author/editors">The Editors</a> Mon, 08/24/2015 - 14:13
You need to use a non-reactive pan. Non-reactive pans are made of either stainless steel or enamel-lined cast iron.
<span>Maria Iasimone</span> Thu, 10/03/2013 - 13:26
Haven't been able to find pickling salt anywhere. Can another type of salt be substituted for it ?