The Best Zucchini Relish Recipe
 
Cook time
Total time
 
Ingredients
First Day
  • 10 cups zucchini (not peeled)
  • 4 cups onions
  • 5 tablespoons salt, regular
Next day
  • 2 cups white vinegar
  • 3 1/2 cups white sugar
  • 1 tbsp dry mustard
  • 1 tsp tumeric
  • 2 tbsp celery seed (NOT salt)
  • 4 tbsp cornstarch mixed with cold water
Instructions
  1. Using your food processor, add large chunks of zucchini and blend just until all is a fairly fine dice. Be careful not too over blend or your zucchini will puree. Measure and spoon into the crock. Repeat and measure until you have 10 cups of zucchini in total. Then do the same with the onions, process until they are a fine dice and repeat until you have 4 cups of onions in total.
  2. Stir in 5 tablespoons of salt, mixing thoroughly. Seal with plastic wrap and set aside overnight. We often set ours outside because it can have such a strong smell, but if you keep the plastic wrap on tight that shouldn't be a problem.
  3. After 24 hours, scoop a few cups into a fine meshed sieve. I used a chinois sieve. Rinse over and over with cold water, pressing the diced zucchini mixture until the salt is rinsed off and the water and juices are pressed out. If you get a bit carried away you might end up with a drier mixture, but this can be adjusted at cooking time. Once the mixture is rinsed, scoop it into a large pot.
  4. Repeat until all the zucchini is rinsed and in your pot. Then add everything from the vinegar through to the cornstarch mixed with water. Stir to mix thoroughly.
  5. Cook for approximately 30 minutes, adding water as needed. Our zucchini mixtures required quite a bit of water, several cups to keep it moist while the zucchini cooked. You can test after 30 minutes to see if it is done by putting a little spoonful on a plate in the freezer for a few seconds. It should hold it's shape and when tasting, the zucchini should not feel "chewy" or raw to bite.
  6. Allow to cool slightly and then scoop and funnel into washed and dried jars and lids. * Please leave ample "head room" in the jar so that the contents have room to expand.* We filled ours just to the bottom of the rings for the lid.
  7. Let cool and then move to the freezer. Refrigerate once opened.
Recipe by Just a Smidgen at https://justasmidgen.com/2013/11/07/best-zucchini-relish/