Momma's Homemade
Sweet Zucchini Relish Recipe

Hello dear friends. First, I’d want to apologize for not being as active recently. I have been learning all about life and balance recently. Trying to attack my “to do” list daily. Anyone else feel that for every item checked off the list, seven more items get added? Phew!

Despite my busyness, a few weeks ago my mom reached out and recommended a unique post for my blog. I immediately said yes because, well it’s mom. You don’t say no to momma! She wanted to contribute, and for that I’m so thankful.

This past weekend I headed back home to learn how to make my mothers sweet zucchini relish. Ya’ll, it’s GOOD! Like, really good. A jar in my house never lasts very long. 

Lets get to the process...

This time of year in Maryland we have fresh local farmers markets popping up everywhere. Zucchini is easy to come by thankfully. The recipe calls for 10 cups. That’s approximatly 8-10 zucchini, depending on the size. Aren’t these little guys absolutely beautiful?

I broke this process down into two days. You can do it all in one day, but it’s a LONG one.

On day one, we started with the veggies. Washing and chopping! You can hand chop them but I highly recommend a food processor.  Try to use the pulse vs the low or high settings, this makes sure you don’t over chop. Especially the peppers, they turn to mush quickly!

I think mom makes the best hand model.

Next, we added 5 tablespoons of salt holy what?! to the veggies and mix throughly. Don’t panic, we rinse this mixture on day two. The salt causes the mixture to eliminate the excess water and enhance the flavor. {I didn’t promise this was gonna be healthy, just AMAZING!} Once mixed thoroughly, cover and place in the refrigerator. It’s best if it is left overnight, but make sure it’s at least 8 hours. 

The next morning, remove from the refrigerator and place mixture in a colander and rinse then let drain. Once all the liquid drains, place mixture into a large pot. {Notice the lack of photos… sorry! We had to do this in stages. But you get the drift right?}

The smells are wonderful!

Next, combine all the dry ingredients together. Add the dry ingredients to the veggies in the large pot, mix thoroughly. Place on the stove over medium-high heat and bring to a boil. Once you achieve a good boil, reduce heat to low and allow to cook for approximately 30 more minutes. Stir frequently to prevent the bits at the bottom from burning.

While your goodness cooks on the stove, now is the perfect time to sterilize the jars, lids and caps. Place them in boiling water for a few minutes each. Warning: the glass gets VERY hot! Make sure to use tongs or a jar lifter {I swear that’s what they’re called} to avoid burning your hands.

Once your mixture finished on the stove, fill each jar to the top, leaving 1/2 inch from the rim. Place the lid then cap on and tighten. 

Once all jars are filled and topped, place into boiling water for approximatly 15 minutes to allow a good seal to develop. Voila, you’re done! 

Side Note: Store in the pantry with other canned goodies. Once opened, make sure you refrigerate!

Momma's Homemade Sweet Zucchini Relish

SERVINGS: 5-6 pint jars

PREP TIME: 30 mins

TOTAL TIME: 2 days

Proud to share my mothers sweet zucchini relish recipe. Canned every year in our family. It simply the best relish!

Ingredients:
  • 10 cups Zucchini (green squash)
  •  2 White Onions
  • 1 Red Bell Pepper
  • 1 Green Pepper
  • 6 cups Sugar
  • 2 1/2 cups Apple Cider Vingar
  • 5 tbsp Salt
  • 1 tbsp Dry Mustard
  • 1 tbsp Tumeric
  • 1 tbsp Cornstarch
  • 1/2 tsp Black Pepper
  • 2 tsp Mustard Seed
  • 2 tsp Celery Seed
  • 2 1/2 cups Cider Vinegar
Directions:

Day 1:

  1.  Using a food processor roughly chop up zucchini, onion and peppers together and mix together in a bowl
  2. Add 5 tablespoons salt and mix thoroughly, cover and refrigerate overnight or 8 hours.

Day 2:

  1. Remove vegetable from refrigerator, place in colander and rinse with cold water. Allow to drain.
  2. Add all dry ingredients together.
  3. Combine vegetables and dry ingredients together in a large pot and place over medium-high heat till it boils.
  4. Lower temp and continue to cook for approximatly 30 minutes, stirring often.
  5. Boil the jars, caps and lids to sterilize.
  6. Once completely cooked, fill jars to approximatly 1/2 inch from the top of the jar. 
  7. Place the lid and cap on and tighten. Place in boiling water for approximately 15 minutes or until the lid top click downward indicating an appropriate seal. 

Notes:

 

 

calories

14

fat

0

carbs

3

protein

0

*serving size is 2 tbsp

Zucchini Relish

I’m not really the “canning” type, however this recipe will always remain in my family. I’m so thankful mom offered this fabulous idea and I genuinely hope you try it.

Cheers,

 

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Zucchini Relish

2 thoughts on “Momma’s Homemade Sweet Zucchini Relish”

  1. What a lovely post, Maria – and knowing your momma well, I know it will be delicious~
    I am enjoying your weekly posts. The blue door looks great, too.

    1. Lorraine, you kind words mean so much. I’m so pleased you’re enjoying the blog. It’s great to hear the feedback. Thank you for following along!

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