This relish is delicious on everything from hamburgers to scrambled eggs. It's tangy and a little sweet with a perfect blend of spices. I make big batches of this and always have it on hand. It's easy to can and takes on a beautiful golden-y green color. If you aren't a canner, skip the water bath and keep it tightly sealed in your fridge for up to two weeks.
|Prep your jars by sterilizing them in almost boiling water for at least 10 mins|
|Shred your zucchini and onion, cover in water and soak overnight (or at least a few hours)|
|Drain the soaked veggies and place in a large mixing bowl|
|Grind up some peppers, I like red and green together for color|
Aunt Hazel's Zucchini Relish
- 8-10 cups grated zucchini
- 5 tbsp salt
- 4 cups grated onion
Cover with cold water and soak overnight. Thoroughly drain.
Mix together the following:
- 2 large green peppers (I use one green one red for contrast) finely chopped
- 2 1/2 cups cider vinegar
- 1/2 tsp black pepper
- 1 tbsp turmeric
- 1 tbsp dry mustard
- 4 cups sugar (her recipe called for 5 but 4 seems to make it plenty sweet!)
- 1 tbsp cornstarch
- 1 tbsp nutmeg
Add your zucchini and onion mixture, then simmer all ingredients together for about 30 minutes. Add cooked relish to sterilized jars and place in a water bath for 10 minutes.
|Mix together the peppers and spices|
|Add grated zucchini mix|
|Simmer for 30 minutes|
|Place in sterilized jars and seal with a water bath|
This relish is so addictive! I really put it on everything. It's also great to take along to BBQs and potlucks!
Hope you enjoy it as much as we do!