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Zucchini Relish


Enjoy all summer long as a topping for burgers, sandwiches and cold meats. This relish is so yummy and easy to make, you'll want to keep some on hand all year long.












Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber


5 cups zucchini
2 cups onions
6 ½ teaspoons salt
1 cup green bell peppers
diced, (1/8 inch)
1 cup sweet red bell peppers
diced (1/8 inch)
2 ¼ cups water
1 ¼ cups white vinegar
2 teaspoons nutmeg
2 teaspoons dry mustard
1 ½ teaspoons turmeric
1 ½ teaspoons cornstarch
1 teaspoon celery salt
¼ teaspoon black pepper


  1. Place zucchini, onions and salt in a large bowl; mix well and Refrigerate overnight. The next day, place mixture in a fine strainer. Drain well, rinse under cold water and drain again for 1 hour.
  2. Place mixture in a heavy pot and remaining ingredients. Bring to a boil and simmer, stirring occasionally, 30 minutes.
  3. Cool completely and store, covered, in the refrigerator for up to 4 weeks. Or sterilize 3 or 4 pint-sized canning jars in boiling water. Fill with relish, seal and process in boiling water for 10 minutes. Carefully remove jars with tongs. Let rest until relish comes to room temperature. Store in cool, dark place for up to 6 months.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 533g (18.8 oz)
Amount per Serving
Calories 10512% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 4450mg 185%
Total Carbohydrate 6g 6%
Dietary Fiber 5g 20%
Sugars g
Protein 8g
Vitamin A 32% Vitamin C 183%
Calcium 7% Iron 9%
* based on a 2,000 calorie diet How is this calculated?


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