Gladys Zucchini Relish

Brighten up your condiment game with Gladys Zucchini Relish, a zesty and colorful homemade treat that’s perfect for canning enthusiasts. This recipe transforms garden-fresh zucchini, onions, and bell peppers into a tangy-sweet relish, flavored with mustard seeds, turmeric, and celery seeds for a vibrant kick. Easy to prepare and utterly versatile, this relish pairs beautifully with grilled meats, burgers, or even as a topping for sandwiches and hot dogs. Plus, the canning process ensures it stays shelf-stable for up to a year, making it a fantastic way to preserve the bounty of summer vegetables. Whether you’re a seasoned home cook or new to pickling, this recipe’s simple steps and bold flavors will have you coming back for more.

Nutriscore Rating: 47/100

Prep Time:40 mins

Cook Time:40 mins

Total Time:80 mins

Servings: 8

Ingredients

• 10 cups zucchini
• 4 cups onion
• 2 cups green bell pepper
• 2 cups red bell pepper
• 5 tablespoons salt
• 2.5 cups white vinegar
• 5 cups granulated sugar
• 2 tablespoons yellow mustard seeds
• 1 teaspoon ground turmeric
• 1 teaspoon celery seeds
• 2 tablespoons cornstarch
• 1 cup water

Directions

Step 1

Wash the zucchini, onions, and bell peppers thoroughly. Trim off the ends of the zucchini.

Step 2

Finely dice the zucchini, onions, green bell peppers, and red bell peppers. Alternatively, you can use a food processor to chop them into small, uniform pieces.

Step 3

In a large mixing bowl, combine the diced zucchini, onions, and peppers with the salt. Mix well, cover, and let sit for 4 hours or overnight in the refrigerator. This will draw out excess water from the vegetables.

Step 4

After the resting period, drain the vegetable mixture in a colander and rinse thoroughly with cold water to remove excess salt. Press out as much liquid as possible using the back of a spoon or clean hands.

Step 5

In a large pot over medium heat, combine the white vinegar, granulated sugar, mustard seeds, turmeric, and celery seeds. Stir until the sugar dissolves completely.

Step 6

Add the drained vegetable mixture to the pot. Stir well to combine.

Step 7

In a small bowl, whisk together the cornstarch and water until smooth. Add this mixture to the pot to help thicken the relish during cooking.

Step 8

Bring the mixture to a boil, then reduce the heat and simmer for 30-40 minutes, stirring occasionally, until the relish is thickened and the vegetables are tender.

Step 9

While the relish cooks, sterilize your canning jars and lids by boiling them in water for 10 minutes.

Step 10

Ladle the hot relish into the sterilized jars, leaving about 1/2 inch of headspace at the top. Wipe the rims of the jars clean, place the lids on top, and tighten the bands securely.

Step 11

Process the jars in a boiling water bath for 10 minutes to seal. Carefully remove the jars and let them cool completely on a towel-lined countertop. Check that the lids have sealed properly before storing.

Step 12

Store the sealed jars in a cool, dark place for up to 1 year. Once opened, refrigerate and use within 1 month.

Nutrition Facts

Serving size	5063.4 grams (5063.4g)

Amount per serving	% Daily Value*
Calories	5167

Total Fat 13.20g	17%
Saturated Fat 2.30g	12%
Polyunsaturated Fat 1.50g
Cholesterol 0mg	0%
Sodium 51653mg	2246%
Total Carbohydrate 1262.80g	459%
Dietary Fiber 39.10g	140%
Total Sugars 1175.80g
Protein 38.00g	76%

Vitamin D 0IU	0%
Calcium 634mg	49%
Iron 12mg	68%
Potassium 6799mg	145%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 2.2%

Protein: 2.9%

Carbs: 94.9%