This was my grandmother Loretta’s recipe, and while I don’t remember her making it or sharing it with me, the index card was in my mom’s recipe box.

The relish is sweet, tangy, and a little spicy, and a great way to use up some of those excess zucchini that always seem to magically materialize in office kitchenettes in August. My initial note for this recipe was “Good lord, that’s a lot of relish. You’ll need to can this, or you’ll have relish coming out your ears after a week or two.”

And…yeah, this makes a lot if you follow the original ingredients list. I made a smaller version using just 2 medium-sized zucchini (4 cups) and it made enough relish to fill one and a half pint jars.

This is a two-day process, so plan accordingly.

Smaller Version:
4 c. zucchini
1.5 c. onion
1 pepper
2 T. salt
9/10 c. vinegar
2 c. sugar
1 tsp celery seed
1/4 tsp black pepper
1/2 T. nutmeg
1/2 T. turmeric
1/2 T. dry mustard
1/2 T. corn starch
Water

Larger Version (for canning):
10 cups zucchini
4 cups onion
2-3 cups red pepper & green pepper (or chilis)
5 tablespoons salt
2 1/4 cups vinegar
5 cups sugar
2 teaspoons celery seed
1/2 teaspoon black pepper
1 1/2 tablespoon nutmeg
1 tablespoon turmeric
1 tablespoon dry mustard
1 tablespoon corn starch

Day 1:
Wash the zucchini. Cut in halves and clean out the pulp. Cut into 1-inch cubes and chop in a blender or food processor, adding some water to help the process along. You might need to just chop a cup at a time, depending on the size of your appliance. Do the same with the onion and peppers.

Add the chopped zucchini, onions, peppers, and salt to a refrigerable container. Stir and let the mixture stand overnight.

Day 2:
Drain and rinse the mixture. Set aside.

In a large saucepan, mix together the vinegar, sugar, and spices. Add the zucchini mixture and bring to a boil. Simmer for 30 minutes.

Let cool. Follow these canning tips if you are making enough to store and seal at room temperature.