Wednesday, July 13, 2011

Homemade Zucchini Relish - The day I cook in a bucket

The first time I cook in a bucket was when I made Zucchini Relish last summer. Dad put in two zucchini plants for me last year and when they grow, they grow! Armed with an abundance load of zucchini sitting on the kitchen counter, I started searching high and low for zucchini relish recipe to use every single one that came out of my garden. I found one online and then mum's boss decided she will share with me her family's zucchini relish recipe. After comparing the two recipes I have obtained, there really is not much difference between the two except for her boss doesn't want me to share her family recipe with others.

Fear not, the one I found online is meant to be shared. It is equally as good. The best way to use the relish is of course with hotdogs and hamburgers. However, if you are not a fan of either, try using the relish in tuna salad, egg salad and the likes. Do not let the long winded process deter you from making your own relish at home. The end result is so good so that the off-the-shelf relish tasted bland in comparison. The sweet tangy zucchini relish is good in wraps with tons of lettuce, cucumber and tomatoes too.

Homemade Zucchini Relish
(Adapted from Johnson)
10 cups unpeeled zucchini, coarsely grated
4 cups onion, chopped
1 large red bell pepper, chopped
1 4oz can chopped green chiles
3 Tbsp canning salt
3 1/2 cups sugar
3 cups white vinegar
4 tsp celery seed
1 tsp black pepper
1 Tbsp ground turmeric
1/2 tsp ground nutmeg


Step 1: In a large bowl, or in my case a large bucket as I was making a huge quantity, combine all the chopped vegetables.

Step 2: Add in the canning salt. Mix to combine well. The salt is important to draw out the moisture from the vegetables.

Step 3: Cover bowl or bucket with plastic wrap and foil. Place in the fridge or a cool dry place overnight.

Step 4: The next day, washed and drained the vegetables. Ensure that they are thoroughly drained.

Step 5: In a large pot, combine sugar, black pepper, celery seed, turmeric and nutmeg.

Step 6: Add in vinegar and stir to combine.

Step 7: Bring mixture to a boil.

Step 8: Add in zucchini mix and let simmer for 10 minutes.

Step 9: Once relish has cool somewhat, divide relish between clean jars.

Step 10: Bring a large pot of water to boil. Submerge jars into boiling water. Boil for 10 minutes. Remove and set out to dry. Repeat with remainder jars.

Step 11: Leave jar on kitchen towel. Let cool to room temperature before storing in pantry. Refrigerate the relish after opening the jar. It will keep well in your pantry if left unopened for at least 3 months, depending on how you store it.


  1. Reese, that looks like a lot of work but I am sure it is worth the effort. I use relish for tuna sandwich also. Oh I want to let you know that my son's band ROSEVELT made it to rank No.1. They got 993 votes of which one came from you:D I want to thank you again for the support. Please know that it is greatly appreciated. They now stand a chance to let INCUBUS give them the balance of the 4 points and they will announce on 22nd the band that will open their concert for them. I will keep you posted.

  2. Veronica: Very happy to hear that. Keep me posted. Good luck to your son and his band members. It will be so cool to perform with Incubus.