Zucchini Relish Recipe


Difficulty LevelEasyHealth IndexAverage
MethodInterest Group


 Zucchini5 Pound (About 20 Medium-Sized Pieces)
 Onions6 Large
 Salt water1⁄2 Cup (8 tbs)
 White wine vinegar2 Cup (32 tbs)
 Sugar1 Cup (16 tbs)
 Dry mustard1 Teaspoon
 Celery seed2 Teaspoon
 Ground cinnamon1⁄2 Teaspoon
 Nutmeg1⁄2 Teaspoon
 Pepper1⁄2 Teaspoon
 Pimientos8 Ounce, drained and chopped (Measuring Around 2 Jars)

Nutrition Facts

Serving size: Complete recipe

Calories 2095 Calories from Fat 85

% Daily Value*

Total Fat 11 g16.2%

Saturated Fat 2.6 g13%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 416.4 mg17.4%

Total Carbohydrates 471 g157.2%

Dietary Fiber 64.3 g257%

Sugars 325.5 g

Protein 53 g106.3%

Vitamin A 212.2% Vitamin C 1201.6%

Calcium 102.7% Iron 126.3%

*Based on a 2000 Calorie diet


Put zucchini and onions through the medium blade of a food chopper or finely chop with a knife; mix with salt in a bowl and cover with water.
Cover and refrigerate for 4 hours or overnight.
Drain vegetables, rinse, then drain again.
In a 5 or 6-quart pan, combine vegetables, vinegar, sugar, dry mustard, celery seed, cinnamon, nutmeg, pepper, and pimientos.
Bring quickly to boiling, stirring constantly.
Reduce heat and simmer, uncovered, for about 20 minutes or until reduced to about 6 pints.
Stir occasionally.