Zucchini Relish


As usual, you can adjust the ingredients and just make a little.

  • 20 medium sized summer squash or zucchini
  • 6 large onions
  • 1/2 c canning salt
  • 2 c vinegar
  • 1 c sugar
  • 1 teaspoon mustard seed
  • 2 teaspoons celery seed

Chop 20 medium-sized zucchini and 6 large onions (relatively fine).  Sprinkle with ½ cup canning salt and cover with water.  Refrigerate overnight, then rinse with water and drain.  Prepare 2 cups vinegar, 1 cup sugar, 1 teaspoon mustard seed, and 2 teaspoons celery seed, and bring to a boil.  Add chopped zucchini and onion and simmer for 10 minutes.  Fill jars, leaving ¼-inch headspace.  Process in a boiling water canner for 10 minutes.


This recipe comes to us from CSA member and pick-up volunteer Natalie.

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