Zucchini Relish
Cook time
Total time
I usually double and triple my relish recipe and do a lot at one time.
Serves: 4 pints
  • 2 cups chopped zucchini
  • 1 cup chopped onion
  • ½ cup chopped sweet green bell pepper
  • ½ cup chopped sweet red pepper
  • 2 TBSP canning salt
  • 1 Cup sugar (do more or less to your taste)
  • 2 teaspoons celery seed
  • 1 teaspoon mustard seed
  • 1 teaspoon dried mustard
  • 1 cup cider vinegar
  1. Combine zucchini, onion, green and red peppers, sprinkle with salt, cover with cold water and let stand 2 hours.
  2. Drain, rinse and drain thoroughly.
  3. Combine remaining ingredients in a large saucepot. Bring to a boil. Add vegetables and simmer for 10 minutes. Pack hot relish into hot pint or ½ pint jars, leaving ¼ inch headspace. Remove air bubbles. Adjust two piece caps.
  4. Process 10 minutes in a boiling water canner.
Recipe by The Adventure Bite at https://theadventurebite.com/how-to-can-squash-winter-and-summer/