In the winter of 2008 I discovered blogs. There was a great deal of wonderful information that was being shared and it was great (still is!) I came across a blog called Homesteading in Maine and that is where I found a wonderful recipe for Zucchini Relish.
In the Fall of 2009 we had lived here about a year and had been planning a garden. Finally, it was time to plant.
I am posting this recipe with permission from Nancy an Homesteading in Maine. When I saw her post for her zucchini Relish, I was so excited to make it. Last year I had terrible luck with zucchini (never thought that was possible). The few zucchini we had never made it past the grill. I am hoping the newly planted spring garden will make up for that.
While I loved grilled zucchini, I also want to make sure I have enough so that I can make Nancy’s Zucchini Relish to can and put it on the shelf to use for the next year.
8 cups (packed) zucchini; grated
1 tablespoon hot pepper flakes
2 cups onion; chopped
2 tablespoon salt
1 3/4 cups apple cider vinegar
1/4 cup honey
2 tablespoon prepared horseradish
1 teaspoon turmeric
1 teaspoon mace
Combine zucchini, hot pepper flakes, onion and salt in a large bowl.
Mix well and cover with cold water. Cover bowl with a plate and let sit over night.
Pour mixture into a colander and rinse well. Weigh down the mixture with a plate (we set a clean brick on top of the plate) and let sit about 30 to 45 minutes.
Combine the vinegar, honey horseradish and spices in a large kettle and bring to a boil.
Add in the drained zucchini mixture and stir well.
Let cook about 5 minutes, stirring often.
Makes 2 quarts.
If you would like to can this relish process in a hot water bath for 5 minutes.
Thank You Nancy!
We love this stuff. I think our favorite ways to eat it is on sandwiches in place of mayonnaise and also with grilled chicken. I made ours spicy by adding extra crushed red pepper flakes. I also canned ours in pint jars and it made a great gift for a few people that I knew would like it. (another reason to want the zucchini to really produce this year – this makes a great gift – Zucchini Relish… now that is a bit different from the jar of jam isn’t it)
Thank you Emily…..I am glad you are enjoying the relish!
Hi Nancy, Thank you again for such a great recipe !! I can’t wait to make A LOT more of it so we don’t run out this time!
I canned some also this year but am just not eating it. I have to get on that. Yours looks very good.
I am s l o w l y using the last jar. It was really good and something I will definitely make & can again this year.
I love the idea of zucchini relish, I always have more zucchini than I know what to do with. I will be bookmarking this page.
Hi Brenda, it is always nice to have one more way to use zucchini. I am glad I can pass something on that you might enjoy.
I’ll definitely give this a try this summer. Here’s hoping my zucchinis do well!!
I am crossing my fingers and my toes that my zucchini does well this year too. I hope you enjoy the recipe.
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