Zucchini Relish Recipe


Cooking Time20 MinDifficulty LevelEasy
Health IndexAverageCuisine
VegetarianMain Ingredient


 Zucchini5 Pound (About 20 Medium Size)
 Onions6 Large
 Cold water5 Quart
 Salt1⁄2 Cup (8 tbs)
 White wine vinegar2 Cup (32 tbs)
 Sugar1 Cup (16 tbs)
 Dry mustard1 Teaspoon
 Celery seed2 Teaspoon
 Ground cinnamon1⁄2 Teaspoon
 Ground nutmeg1⁄2 Teaspoon
 Ground pepper1⁄2 Teaspoon
 Sliced pimentos8 Ounce, drained (2 Jars 4 Ounce Each)

Nutrition Facts

Serving size: Complete recipe

Calories 2097 Calories from Fat 80

% Daily Value*

Total Fat 10 g15.2%

Saturated Fat 2.5 g12.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 8898.7 mg370.8%

Total Carbohydrates 471 g157.1%

Dietary Fiber 62.5 g250.1%

Sugars 325.3 g

Protein 53 g105.7%

Vitamin A 121.9% Vitamin C 1041.6%

Calcium 120.8% Iron 120.6%

*Based on a 2000 Calorie diet


Cut zucchini and onions in chunks.
Using metal blade, process a portion at a time, with on-off bursts until finely chopped.
Place in a 6-quart pan.
Cover with water and stir in salt.
Cover and refrigerate for 4 hours or overnight.
Drain vegetables, rinse, then drain again.
In the same pan combine vegetables, vinegar, sugar, dry mustard, celery seed, cinnamon, nutmeg, pepper, and pimentos.
Bring quickly to boiling, stirring constantly.
Reduce heat and simmer, uncovered, for about 20 minutes or until mixture is quite thick.