Zucchini Relish

Zucchini Relish

5 lbs. zucchini, washed and tipped
6 large onions, peeled
6 fresh pimientos, seeded (2 [4 oz.] jars chopped)
½ cup salt
Cold water
2 cups white vinegar
1 cup sugar
1 tsp. dry mustard
2 tsp. celery seed
½ tsp. cinnamon
½ tsp. nutmeg
½ tsp. pepper

Chop the zucchini, onions, and pimientos; mix with salt in a bowl and cover with cold water. Cover and refrigerate overnight. Next morning, drain, then rinse and drain again. In a 6-quart pan add to the  remaining ingredients. Bring to a boil quickly, stirring constantly. Reduce and simmer, uncovered, for 15 minutes. Pour into sterilized jars, seal and process in a hot water bath for 15 minutes. Makes 12 half pints.

Becky's Note: I really love zucchini.  I never get tired of it.  However, keeping up with your zucchini can challenge even the most ardent zucchini lover!  So when I have made zucchini bread, chocolate zucchini cake, grilled zucchini, steamed zucchini, chicken zucchini, zucchini casserole, etc and still have a pile of zucchini, I will can a batch of this relish!  It is like pickle relish--but not too sweet.  I also use it as a replacement for kraut on Reubens.  Make sure to add the pimientos (they are not typically something I keep on hand) because they add a great splash of color to the relish.

Eliza's Note: I made several batches last summer and then gave them to friends as our Christmas gift. Instead of expensive pimientos, I just used chopped red bell peppers. It turned out great.


  1. You make me actually want to eat a hot dog--if I had some of this relish. :) Hopefully our zucchini plants will survive all of the wild rabbits in our backyard!

  2. Thanks for the tip on the bell peppers! They are much cheaper than pimientos!


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