Need a use for all of those garden zucchinis? This Sweet Zucchini Relish is your answer and your new favorite summer condiment!
Dan’s go-to Zucchini recipe is the Zucchini “Apple” Bars– which are amazing. MY go-to zucchini recipe: my mom’s Sweet Zucchini Relish. Zucchinis were a staple in our gardens growing up and we’d get baseball bats all summer long. My mom’s solution: this amazing relish. She’d make jars and jars of it that she would then can and keep in the basement pantry. Unfortunately, I did not realize the wonders of this relish until my early 20’s and now I am obsessed with it and am so sad I missed out on it for so many years! As a kid, there were just some things I didn’t like, which I’m not sure how I made that decision because they were thing that I just never ate and disliked… for some reason I just chose to never eat them because I was a weirdo. On that list: mayonnaise on sandwiches (but in mayo based salads it was ok), jam or jellies (which meant no PB & Js), cream cheese (I had my first bagel with cream cheese my senior year of high school), and any type of relish. Like I said, I was a weirdo.Anyway, now that I’ve grown out of my weird anit-condiment stage in life, I love this relish. Unfortunately, I didn’t discover how much I loved it until after my dad was gone and with him the zucchinis from his garden. I’d snagged some from my mom’s pantry one visit, decided to give it a try, and fell in love with it immediately. This year, we had our own massive zucchinis from the garden this year so once we had our fill of Zucchini Apple Bars, I got my make my mom’s relish! So I took a few of our zucchini bats and sliced them up, cut out their massive seeds, and ran them through our food grinder attachment for the Kitchen Aid.With it, I ground up some onion too. 5 cups of zucchini and about 2 cups of white onion. Then I added a ton of salt and stuck it in the fridge overnight. The next day I gave the zucchini a solid rinse and then mixed the rest of the ingredients in a big pot on the stove: sugar, white vinegar, celery salt, nutmeg, ground mustard, pepper, corn starch, and turmeric. I brought those guys to a boil, added the rinsed ground zucchini and onion and brought it to a boil again. Then I lowered the temp to let it simmer uncovered for about 30 minutes.When it was done, into jars it went! I prepped a few in hot water and then filled them with the hot zucchini relish and sealed them in a water bath. But of course kept one unsealed for us to eat now 🙂Yuumm. It’s sweet mild and just a touch tangy and the turmeric gives it such a bright vibrant color.Just like my moms! I can’t wait to make some sausages to put this Sweet Zucchini Relish to work! Although, in the meantime, I’ll put this on sandwiches, on scrambled eggs, in deviled eggs… or just by itself.
- 5 cups of ground zucchini
- 2 cups of ground white onion
- 2 1/2 tablespoons of salt
- 1 cup + 2 tablespoons of white vinegar
- 2 1/4 cups of sugar
- 1/4 teaspoon of pepper
- 1 teaspoon of celery salt
- 1 1/2 teaspoon of nutmeg
- 1 1/2 teaspoon of dry mustard
- 1 1/2 teaspoon of turmeric
- 1 1/2 teaspoon of cornstarch
- Coarsely grind zucchini and onion with food grinder or food processor. Mix zucchini, onion, and salt in a large bowl. Cover and refrigerate overnight.
- The next day, rinse zucchini and onion with cold water, strain into a sieve, discard water, return to bowl, rinse again.
- In a large pot, add vinegar, sugar, pepper, celery salt, nutmeg, dry mustard, turmeric, and cornstarch and bring to a boil. Add zucchini and onion and bring back to a boil. Reduce heat and let simmer uncovered for 30 minutes.
- Prep jars for canning if storing, or just add to jars and let cool before storing in fridge.